Tuna Salad Composee

• 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

1. Mix all the ingredients well with a fork in a medium-size, nonreactive bowl.
2. Taste and adjust the lemon juice and pepper.
3. The salad can be made up to 3 days in advance and refrigerated.

olive oil, scallions washed, pepperoncini peppers, dill, almonds, olive oil, mustard, wholegrain mustard, balsamic vinegar, lemon juice, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11682 (may not work)