• 10 to 12 ounces Tantrum No. 1 tuna, 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


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.

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