(From the New York Times Magazine 9/5/04)
10 to 12 ounces good-quality solid tuna packed in olive oil, well
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.
Yield: About 2 cups.
* I've done this two ways, with oil-packed and the reserved oil, as well as using drained water-packed and adding in ¼ cup olive oil, and have to say that I find the latter to be a far less oil-slicked result. You can always add more olive oil, but I found it hard to take away the heaviness the oil-packed came with.