• 20 oz tuna cans - packed in water
• 2 green onions sliced thin
• 5 whole pepperoncini peppers drained, destemmed and julienned
• 3 tbsp fresh dill chopped
• ¼ toasted pine nuts or use slivered almonds
• ¼ cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tsp balsamic vinegar
• 1 tsp lemon juice about a ¼ of the lemon
• freshly ground black pepper to taste

Optional:

• bed of greens
• Naan Bread
• Spicy Plantain Chips