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Ingredients

1. 1/4 cup plus 2 tablespoons fresh lemon juice
2. 1/4 cup plus 2 tablespoons fruity extra-virgin olive oil, plus more for drizzling
3. Two 6-ounce cans olive oilpacked tuna, drained and broken into large chunks
4. One 19-ounce can cannellini beans, drained and rinsed (about 1 1/2 cups)
5. 24 pitted Calamata olives, coarsely chopped
6. 2 cups thickly sliced celery hearts and leaves
7. 2 tablespoons capers, drained, or if packed in salt, rinsed
8. 2 heaping tablespoons finely chopped flat-leaf parsley
9. 2 teaspoons finely grated lemon zest
10. 1 teaspoon minced garlic
11. Freshly ground pepper
12. 2 roasted red peppers from a jar or 4 piquillo peppers from a jar
13. Kosher salt
14. 4 lemon slices, for garnish

Description

Food & Wine