Pepperoncini Tuna Salad

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  • 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


  • bed of greens
  • Naan Bread
  • Spicy Plantain Chips
  • In a medium size bowl, mix all the ingredients with a fork, aking the tuna as you go. Taste and add more lemon, salt and/or pepper if needed.
  • Serve on top a bed of greens, on some romaine leaves, with plantain chips, or on naan bread.