Tuna Salad Composee

Recipe source: NY Times Food

Photo by Pamela M.
Adapted from cooking.nytimes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from cooking.nytimes.com

Ingredients

  • 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

Directions

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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