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Tuna Salad Composee


Recipe source: NY Times Food

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Rate this recipe 4/5 (2 Votes)


  • 10 to 12 ounces good-quality solid tuna packed in olive oil, well drained
  • 2 scallions washed, trimmed and chopped fine
  • 6 pepperoncini peppers, destemmed and julienned
  • 3 tablespoons chopped fresh dill
  • 1/4 cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts
  • 1/4 cup good-quality olive oil (or the oil the tuna was packed in)
  • 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


Servings 2
Adapted from


Step 1

Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.

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