Tuna Salad Composée

By Toby Cecchini

Updated May 2, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
5(429)
Comments
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This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect. Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard. It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.

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Ingredients

Yield:About 2 cups

  • 10 to 12 ounces good-quality solid tuna packed in olive oil, well drained

  • 2 scallions washed, trimmed and chopped fine

  • 6 pepperoncini peppers, destemmed and julienned

  • 3 tablespoons chopped fresh dill

  • ¼ cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts

  • ¼ 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

  • ¼ to ½ teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 9 milligrams cholesterol; 228 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 1 gram fiber; 384 milligrams sodium; 16 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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Ratings

5 out of 5
429 user ratings
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Comments

Lynda H.

This may look like an odd list of ingredients to add to tuna salad (mustards? pepperoncini? roasted almonds?), but it is the best tuna salad I've ever eaten. (OK, pan bagnat is another class of "tuna salad" entirely.) I whisked together the dressing (oil, mustards, vinegar, lemon juice, pepper) before tossing it with the tuna and other salad ingredients. I thought it needed a little less olive oil and quite a bit more lemon juice (I used a Meyer lemon). Wonderful!

NJR

Are we using fresh \ raw pepperoncini or the pickled \ bottled ones?

Lynda H.

I used pickled/bottled "all-natural" pepperoncini from Divina. (Mezzetta brand contains yellow dye and sodium bisulfite; Divina uses citric acid and turmeric for similar effect.)

RiverGirl

First, this is THE BEST tuna salad! Second, and I hate to admit this, but it’s really, really good being scooped up by good kettle potato chips while standing at the kitchen sink.

Woodstock

Have riffed on this recipe for many years. The almonds + pepperoncini are perfection. Threw in half a can of white beans in today’s version. No scallions so used finely diced shallot. Also no dill, used a pinch of tarragon which added nice dimension. Served over baby spinach.

Stephanie M

Also excellent if you swap in smoked sardines for the tuna

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