Author: The Mediterranean Dish
Serves 6 or more
2 ½ tsp good quality Dijon mustard
Zest of 1 lime
1 ½ limes, juice of
1/3 cup extra virgin olive oil
½ tsp sumac
Pinch of salt and pepper
½ tsp crushed red pepper flakes, optional
3 5-oz cans tuna in olive oil
2 ½ celery stalks, chopped
½ English Cucumber, chopped
4-5 whole small radishes, stems removed, shopped
3 green onions, both white and green parts, chopped
½ medium red onion, finely chopped
½ cup pitted Kalamata olives, halved
1 bunch of parsley, stems removed, chopped (about 1 cup)
10-15 fresh mint leaves, stems removed, finely chopped (about ½ cup)
6 slices heirloom tomatoes for serving
1. To make the vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt & pepper, and crushed pepper flakes. Whisk until well blended.
2. To make the Tuna Salad, in a large salad bowl, combine the 3 5-oz cans of tuna with the chopped vegetables, Kalamata Olives, chopped parsley and mint leaves. Mix gently with wooden spoon.
3. Dress the tuna salad with the zesty mustard vinaigrette. Mix again to make sure the tuna salad is evenly coated with the vinaigrette. Cover and refrigerate for half an hour before serving.
4. When ready to serve, toss the salad gently to refresh. Serve with pita chips or pita bread and sliced heirloom tomatoes.