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

NEXT instructions you can go  HERE

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