Whip together this Tuna Salad recipe for lunch

250g-300g. good quality tuna in olive oil, well drained
2 scallions, finely chopped
6 pepperoncini, stemmed and julienned
3 tbsp. chopped dill
1/4 cup roasted or smoked almonds, roughly chopped
1/4 tsp. freshly ground black pepper, or to taste
1/4 cup good quality olive oil
1 tbsp. Dijon mustard
1 tbsp. whole grain mustard
1 tsp. balsamic vinegar
1 tsp. lemon juice, or more to taste

How to
Mix all the ingredients well with a fork in a medium bowl. Taste and adjust the lemon juice and pepper if necessary – you may also choose to add more of any of the other ingredients to suit your tastes.

The salad can be made up to 3 days in advance and refrigerated – however, if you choose to make it in advance, do NOT add the chopped almonds until the day you are going to serve it.

The moisture from the salad will soften the almonds and change the texture. Leftovers taste quite excellent, as the flavors meld even more when the salad has a chance to sit overnight.

This article uses material from the Tuna Salad article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Al

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