1.

Place the apple, scallion tops, nuts, and parsley in a medium-sized bowl and mix with a fork.

2.

Drain the liquid from the tuna and add the tuna to the bowl. Mash it with a fork to break it up until no big chunks remain.

3.

Add the mustard and mayo to the bowl and mix with a rubber spatula until blended. Try a bite, then add salt and pepper to adjust the seasonings. If you can stand it, let the tuna salad sit for 15 minutes so the flavors meld. You know how you could do that? Same directions, different ingredients. MEDITERRANEAN TUNA SALAD

10 black olives, pitted and sliced

2-3 banana peppers, sliced into rings

10 fresh mint leaves, minced (about 1 tablespoon) or 1/4 teaspoon dried mint leaves

1/4 cup fresh parsley leaves, minced (about 1 tablespoon)

1 teaspoon lemon juice salt and black pepper, to taste MIDDLE EASTERN TUNA SALAD

1/4 cup fresh parsley leaves, minced (about 1 tablespoon)

1/4 teaspoon za’atar

1/4 teaspoon crushed red pepper flakes or Aleppo pepper

1/4 teaspoon dried mint leaves

1/4 teaspoon ground cumin

1 teaspoon lemon juice salt and black pepper, to taste TEX-MEX TUNA SALAD

1/4 cup fresh cilantro leaves, minced (about 1 tablespoon)

1/4 cup avocado, diced (about 1/2 small avocado)

1/4 cup tomato, diced (about 1/2 small tomato)

1/4 teaspoon chili powder

1/8 teaspoon ground cumin

1 teaspoon lime juice salt and black pepper, to taste