Tuna salad with Olives, Golden Raisins, Butter Beans Saffron and Sage

I had a fish dinner recently and i keep thinking about how great olives and saffron tasted on fish together. So I tried to do those kinds of flavors in a tuna salad. I didn’t run to the store and purchase $25.00 a pound tuna to make tuna salad…that is crazy and a waste of expensive tuna. I use wild caught chunk light tuna in a packet. I think this kind of tuna salad would be delicious  with mayonnaise but my husband is a mayonnaise hater so that is how I got the idea of adding butter beans because butter beans are so creamy it’s almost like adding something creamy to the salad. The fresh sage goes really well and adds more interest. This recipe makes two big servings or three smaller servings.

Ingredients for 2 servings

1 6.4oz pack chunk light tuna in water

10 Spanish Queen Olives stuffed with minced pimentos – chopped well

1 small celery rib – chopped well

2 Tablespoons golden raisins

1 juicy lemon – use just the fresh squeezed juice (mine was a medium size but it was juicier than usual)

1 cup butter beans – rinsed very well – rinse at least three times

1/4 cup sweet onion – chopped fine

2 Tablespoons extra virgin olive oil

2 Tablespoon apple cider vinegar

1 teaspoon sugar

pinch saffron – crumbled with fingers

Tablespoon (heaping) fresh sage – well chopped

fresh ground sea salt – to taste

fresh ground black pepper – to taste

Directions

Mix all ingredients together. Add salt and pepper to taste. If desired garnish with tiny tomatoes or Sweetie Drop Peppers from Peru.

Tuna Salad with Olives, Golden Raisins, Butter Beans, Saffron and Sage

The flavors are very good together. You might want to give this a try!

The Forking Truth