Dill pepperoncini tuna salad

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

Ingredients:

• 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

Directions:

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.

Other notes:

*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