new york times tuna salad

Makes 2 cups

ingredients

10 to 12 ounces good-quality solid tuna packed in olive oil, well drained*
2 scallions washed, trimmed and chopped fine
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.

directions

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.

Source: Alison