Tuna salad composée from The New York Times Cooking by Toby Cecchini

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Notes about this recipe

  • Recipe Notes

    May substitute pine nuts for the almonds

  • Laura on April 04, 2016

    Tastewise, this was fine, but nothing special. It made for a very light meal. I used high-quality Tonnino tuna packed in olive oil and I used the drained oil for the dressing -- I incorporated all of the dressing components and whisked them together before adding to the salad. I might make this again, but most likely with less expensive canned tuna.

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