Tuna Salad Composée

5.0(416)

This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect. Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard. It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.

by Toby Cecchini·published 2004-09-05

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Easy, Lunch, Quick, Side Dish

Servings

About 2 cups

Total time

5 min

Calories / serving

228 kcal

Ingredients (11)

serves

10 to 12 ounces good-quality solid tuna packed in olive oil, well drainedoil
2 scallions washed, trimmed and chopped finescallion
6 pepperoncini peppers, destemmed and juliennedpepper
3 tablespoons chopped fresh dilldill
1/4 cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nutsalmond
1/4 cup good-quality olive oil (or the oil the tuna was packed in)
1 tablespoon smooth Dijon mustardmustard
1 tablespoon whole-grain mustardmustard
1 teaspoon balsamic vinegarbalsamic-vinegar
1 teaspoon fresh lemon juice or more to tastelemon
1/4 to 1/2 teaspoon freshly ground black pepperpepper

Instructions (1 steps)

01Mix 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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Rich recipe — supports nutrition-aware planning.