"At lunch on Norwegian boats, there was a large table set up in the center of the dining room, covered with dozens of platters of beautifully arranged cold food. This was the famous Norwegian Koltbord, now universally known as Smorgasbord. I remember always on the Koltbord a delicious salad of which the main ingredients were tuna fish and small white beans. Evolving it out of memory, I make it often in summer as a mainstay of our lunch. Refrigerated it keeps well for several days."
3/4 cup white pea beans
7-ounce can tuna, drained
2 stalks celery, chopped
3 scallions, chopped lettuce leaves
olives, pimiento strips, or hard-boiled egg quarters, for garnish
1/3 cup olive oil
2 tablespoons vinegar
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1 small clove garlic, crushed
salt and pepper to taste
Cook the beans until tender according to directions on the package. Drain and allow to cool slightly. Make the marinade and pour over the warm beans. Marinate for at least 30 minutes, stirring gently to coat the beans. Put the tuna in a bowl and break it into bite-sized pieces. Add the beans and their marinade, and the celery and scallions. Mix well. Serve heaped on a bed oflettuce leaves and garnish as desired with sliced olives or pimiento or hard-boiled egg quarters.