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Dill Pepperoncini Tuna Salad

(recipe, Katie Hickey)


  1. 10 to 12 oz. good-quality solid tuna packed in olive oil or water, well drained
  2. 2 scallions washed, trimmed and chopped fine
  3. 6 pepperoncini peppers, destemmed and julienned
  4. 3 Tbsp. chopped fresh dill
  5. ¼ cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts
  6. good-quality olive oil (or the oil the tuna was packed in)
  7. 1 Tbsp. smooth Dijon mustard
  8. 1 Tbsp. whole-grain mustard
  9. 1 tsp. balsamic vinegar
  10. 1 tsp. fresh lemon juice or more to taste
  11. ¼ to ½ tsp. freshly ground black pepper


  1. Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Add olive oil until it reaches the right consistency. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.