This was such a pleasant change from the common mayo & celery type tuna salad! I will definitely be making this again, since it's so easy and quick to put together!
Slightly adapted from Smitten Kitchen.
Makes about 2 cups, or four 1/2 cup servings
10 min prep. time
- 10 ounces (white solid albacore) tuna in water, well drained
- 2 scallions washed, trimmed and thinly sliced
- 6 pepperoncini peppers, stems and seeds removed, julienne-cut
- 3 tablespoons chopped fresh dill (I used 3 tsp dried)
- 1/4 cup toasted pine nuts*
- 3 tbsp extra virgin olive oil **
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh lemon juice or more to taste
- 1/4 (to 1/2 teaspoon) freshly ground black pepper
Whisk olive oil, Dijon and whole grain mustards, balsamic vinegar, black pepper, lemon juice, and dill together in bowl. Toss with tuna, scallions, pepperoncini, and pine nuts in a non-reactive bowl.
Serving suggestions: Wrap in butter or Bibb lettuce, in whole wheat pits pocket, or whatever other cracker, bread, etc you prefer!
Original recipe notes: This can be made up to 3 days in advance and refrigerated.
*To toast pine nuts:
Heat nuts in single layer in small pan on the stove top, over medium high heat. Watch closely, stir/toss every 30 sec or more if needed, to avoid burning the nuts. Remove from heat when golden.
**original recipe used 1/4 cup EVOO