In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.
Recipe yields a generous 2 cups of tuna and bean salad.
Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
Any butter left over can be wrapped well and frozen for future use.
In a medium size bowl soften and smooth out cream cheese with a rubber spatula. Add sour cream and lemon juice, stir to combine.
Finely chop red onion and stir into cream cheese mixture. Coarsely chop smoked salmon, capers and dill and stir into cream cheese mixture. Season with pepper and serve with baguette slices, cucumber slices or crackers.