What the recipe didn't mention is that this is actually the original "Italian Tuna" recipe-except Italian tuna is used (tuna packed in olive oil). That may make the flavor difference the other poster thought it was lacking. I have made it this way and it's good, but the original way I am familiar with is much more tasty-it's the exact same recipe EXCEPT use chopped mint in place of the parsely and use Italian tuna. Italian tuna is around $3 per can but the beans really stretch it out so it justifies the expense. Regardless, when I make either this recipe posted or the other way, my husband's friend always asks him to send an extra sandwich to work with him so that says something. Use lots of lemon juice and you can't really substitute the type of mustard or that will kill it.
Made it exactly as the recipe called for. I didn't like it but my husband did. It seemed bland to me. I think if I'd left out the Dijon mustard, or at least used less of it, and used a little more lemon juice I might have liked it.
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