Dill-Pepperoncini Tuna Salad

Serving size:
 2 Cups

Ingredients

    • 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)
Prep
20 minutes
Ready in
20 minutes

Description

This is an unforgettable tuna salad, requiring not too much effort - and is certainly a far cry from the mayo-laden versions of childhood.

Adapted from the New York Times Magazine, 2004

Instructions

Place all the ingredients in a medium, non-reactive bowl. Mix well. Taste and adjust the lemon juice and pepper if needed.

Serve.

Course: 

Food Allergies: