Canned tuna (drained)Either oil- or water-packed, make sure to drain well2 cans (5 oz)
ShallotMinced small; red onion, chives, or scallions can be substituted1 small shallot
Celery heartUse the tender inner stalks, minced small1 stalk
Green Castelvetrano olivesFinely choppedsmall handful
Pepperoncini peppersFinely chopped, adds heat, texture, and brininess¼ cups
Fresh dillFinely choppedplenty
Fresh parsleyFinely choppedplenty
Mayonnaise¼ cups
Whole grain mustardYellow mustard or Dijon mustard can be substituted1 tbsp
Pepperoncini brineVinegar can be substituted for tanginess2 tsp
SaltA pinch~¼ tspest.
Capers (optional)Can be mixed in or sprinkled on top for garnish1 tbsp
Steps
1
Finely mince the shallot, celery heart, green olives, pepperoncini, dill, and parsley so everything is small and uniform, allowing it to blend well with the tuna.
2
Drain the canned tuna thoroughly (whether packed in water or oil) and place it in a large bowl.
3
Add the chopped vegetables and herbs to the tuna, then season with a pinch of salt.
4
Mix in the mayonnaise, whole grain mustard, and a splash of pepperoncini brine (or vinegar) for tanginess.
5
Stir everything together until well combined; optionally mix in or sprinkle capers on top for garnish.
6
Feel free to double the recipe and refrigerate for later use; serve as a dip on bruschetta or as a classic tuna salad sandwich.
PrimedTableBETA
