TUNA SALAD COMPOSéE

Tuna Salad Composée image

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.

Provided by Toby Cecchini

Categories easy, lunch, quick, salads and dressings, side dish

Time 5m

Yield About 2 cups

Number Of Ingredients 11

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Ingredients

10 to 12 ounces good-quality solid tuna packed in olive oil, well drained
2 scallions washed, trimmed and chopped fine
6 pepperoncini peppers, destemmed and julienned
3 tablespoons chopped fresh dill
1/4 cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts
1/4 cup good-quality olive oil (or the oil the tuna was packed in)
1 tablespoon smooth Dijon mustard
1 tablespoon whole-grain mustard
1 teaspoon balsamic vinegar
1 teaspoon fresh lemon juice or more to taste
1/4 to 1/2 teaspoon freshly ground black pepper

Steps:

Mix 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.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 0 grams

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Thasisela Nkosi

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I'm not a big fan of tuna salad, but this recipe was surprisingly good. The flavors were well-balanced and the salad was very creamy.

Trizxful

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This was a great recipe! I used canned tuna, but I think it would be even better with fresh tuna.

Yousaf Khan

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This tuna salad is the best I've ever had! It's so flavorful and creamy. I love the addition of the celery and onion. I will definitely be making this again and again.

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