Ingredients

For the Dressing

• 2 1/2 tsp Dijon mustard
• zest of 1 lime
• juice of 1 1/2 limes
• 1/3 cup EVOO
• 1/2 tsp sumac
• pinch of kosher salt and black pepper
• 1/2 tsp crushed red pepper flakes (optional)

For the Tuna Salad

• 3 cans tuna
• 2 1/2 celery stalks, chopped
• 1/2 cucumber, chopped
• 4-5 radishes, stems removed, chopped
• 3 green onions, both white and green parts, chopped
• 1/2 medium red onion, finely chopped
• 1/2 cup pitted Kalamata olives, halved
• 1 bunch parsley, stems removed, chopped
• 10 to 15 fresh mint leaves, stems removed, finely chopped

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, pepper, and crushed pepper flakes, and whisk again until well-blended. Set aside briefly.
2. To 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.
3. Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated in the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.