Mediterranean Tuna Salad
2 ½ tsp Dijon mustard
zest of 1 lime
1 ½ limes, juice of
80 ml olive oil
½ tsp white vinegar
salt and black pepper
3 cans tuna, 140 gr each
2 ½ celery stalks, chopped
½ long cucumber, chopped
4-5 radishes, stems removed, chopped
3 green onions, both white and green parts, chopped
½ medium red onion, finely chopped
½ cup pitted olives, halved
1 bunch parsley, stems removed, chopped
10-15 fresh mint leaves, stems removed, finely chopped
To make the dressing whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, vinegar, salt and pepper, and whisk again.
In a large salad bowl combine the tuna with the chopped vegetables, 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.