No Mayo!
Ingredients for the Dressing:
- 2 1/2 tsp. good quality Dijon mustard
- Zest of 1 lime
- 1 1/2 limes, juiced
- 1/3 cup extra virgin olive oil
- Pinch of kosher salt and black pepper
- 1/2 tsp. crushed red pepper flakes, optional
Ingredients for the Tuna Salad:
- 3 cans tuna, 5 oz. each
- 2 1/2 celery stalks, chopped
- 1/2 English cucumber, chopped
- 4-5 radishes, stems removed, chopped
- 3 green onions, both white and green parts, chopped
- 1/2 red onion, finely chopped
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup fresh parsley, stems removed, chopped
- 8-10 fresh mint leaves, stems removed, finely chopped
Directions:
- MAKE THE DRESSING: Whisk together Dijon mustard, lime zest and lime juice in a small bowl. Add olive oil, salt and pepper and crushed pepper flakes, and whisk again until well blended. Set aside briefly.
- MAKE THE TUNA SALAD: In a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
- Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving.
- When ready to serve, toss the salad gently to refresh. Try with crackers, a warm pita, stuffed tomato or even in a lettuce wrap.
