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Dill-Pepperocini Tuna Salad

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Dill-Pepperocini Tuna Salad
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Makes: 3 servings adjust
Refreshingly different, non-mayonnaise based tuna salad. Makes roughly 2 cups.

NOTE: The original recipe called for oil-packed tuna, drained with the oil reserved. 1/4 cup of this oil was then used in place of the olive oil I have listed. I find that using the water-packed tuna and olive oil resulted in a less oily texture which I prefer.



  • 14 cup Extra Virgin Olive Oil, make sure it's good quality.
  • 1 tablespoon Dijon Mustard, smooth
  • 1 tablespoon Whole Grain Mustard
  • 1 teaspoon Balsamic Vinegar
  • 1 teaspoon Fresh Lemon Juice, or more, to taste
  • 12 teaspoon Black Pepper, or to taste
  • 3 tablespoons Fresh Dill, chopped

Step 1

Mix together olive oil, dijon mustard, whole grain mustard, balsamic vinegar, lemon juice, black pepper and dill with a fork in a medium-size, nonreactive bowl.


  • 12 ounces Canned Tuna, water-packed, good quality; drained
  • 2 Scallions, trimmed, and chopped fine
  • 6 Pepperoncinis, de-stemmed, seeded and chopped
  • 14 cup Pine Nuts, toasted. can substitute roasted or smoked almonds, roughly chopped.

Step 2

Add tuna, scallions, pepperoncini and pine nuts to the bowl. Stir with fork to thoroughly combine. Taste and adjust the lemon juice and pepper, if necessary.

Step 3

This salad can be made up to 3 days in advance and kept refrigerated.
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