This is an unforgettable tuna salad, requiring not too much effort - and is certainly a far cry from the mayo-laden versions of childhood.
|10 oz||tuna (canned, water-packed, drained well)|
|2||scallions (trimmed, minced)|
|6||pepperoncini peppers (de-stemmed and thinly sliced)|
|3 T||dill (fresh, chopped)|
|1⁄4 c||pine nuts (toasted)|
|1⁄4 c||olive oil|
|2 T||Dijon mustard|
|1 t||balsamic vinegar|
|1 t||lemon juice|
|1⁄2 t||black pepper (freshly ground)|
Place all the ingredients in a medium, non-reactive bowl. Mix well. Taste and adjust the lemon juice and pepper if needed.