Tuna Salad

Forget tuna salads made with gloppy, unhealthy mayonnaise.  This is a tuna salad packed with good-for-you ingredients and surprising textural differences. The crunch in this salad is not provided by the traditional celery; instead, there are almonds that provide a toothy bite.  Serve on rye bread for sandwiches or for a fancier presentation, scoop into washed lettuce or endive leaves.

Tuna Salad

10 – 12 oz. good quality solid tuna packed in olive oil, well drained

2 scallions, finely chopped

6 pepperoncini, stemmed and julienned

3 tbsp. chopped dill

¼ cup roasted or smoked almonds, roughly chopped

¼ cup good quality olive oil (or oil from the tuna)

1 tbsp. Dijon mustard

1 tbsp. whole grain mustard

1 tsp. balsamic vinegar

1 tsp. fresh lemon juice, or more to taste

¼ tsp. freshly ground black pepper, or more to taste

Mix all of the ingredients well with a fork in a medium bowl. Taste and adjust the lemon juice and pepper if necessary. The salad can be made up to three days in advance and refrigerated.

Makes about 2 cups

Serves 2 – 4

NOTE: I tweaked this recipe from the beginning using 15 oz. of tuna, as I thought 10 was too little to feed hungry individuals. By all means, adjust any of the ingredients to taste. I did increase the measurements on just about all the ingredients, save for the dill and balsamic vinegar (trust me, 3 tbsp. of dill is enough). This is a versatile recipe and can easily be doubled or tripled.

To serve, spoon the salad into a nice bowl and accompany with crackers, caraway rye or pumpernickel bread.  Serve with sides of your choice or serve as part of a lunch involving other salads.