mediterranean tuna salad with a zesty dijon mustard vinaigrette


INGREDIENTS
FOR THE ZESTY DIJON MUSTARD VINAIGRETTE
  • 2 1/2 tsp good quality Dijon mustard
  • Zest of 1 lime
  • 1 1/2 limes, juice of
  • 1/3 cup Early Harvest extra virgin olive oil
  • 1/2 tsp sumac
  • Pinch of salt and pepper
  • 1/2 tsp crushed red pepper flakes, optional
FOR THE TUNA SALAD
  • 3 5-ounce cans Genova tuna in olive oil
  • 2 1/2 celery stalks, chopped
  • 1/2 English cucumber, chopped
  • 4-5 whole small radishes, stems removed, chopped
  • 3 green onions, both white and green parts, chopped
  • 1/2 medium-sized red onion, finely chopped
  • 1/2 cup cup pitted Kalamata olives, halved
  • 1 bunch of parsley, stems removed, chopped (about 1 cup chopped fresh parsley)
  • 10-15 fresh mint leaves, stems removed, finely chopped (about 1/2 cup chopped fresh mint)
  • Six slices heirloom tomatoes for serving
  • Pita chips or pita pockets for serving
INSTRUCTIONS
  1. To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
  2. To make the tuna salad, in a large salad bowl, combine the 3 5-oz cans of Genova tuna with the chopped vegetables,Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
for full instructions you can go to :   https://www.themediterraneandish.com

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