Preparation Time: 20 minutes
Cook Time: n. a.
If you're tired or just plain turned off by gloppy, unhealthy mayonnaise-based tuna salads, give this recipe a try. It's a new twist on the old favorite and is loaded with interesting flavors and has refreshing textural differences. The crunch of celery has been replaced by almonds and the mild spice of pepperoncini will wake up your taste buds. Don't go overboard on the fresh dill - it can get overpowering very quickly. Serve this on rye bread for sandwiches, or for a fancier presentation, scoop the salad into washed and dried lettuce or endive leaves. This can also be served as part of a lunch or buffet involving other salads.
- 10 - 12 oz. 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
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.