1 tablespoon whole-grain mustard
2 lemons, 1 juiced and 1 cut into 4 wedges
Kosher salt and freshly ground black pepper
1 cup ripe cherry or grape tomatoes, halved
1/2 cup jarred pickled mushrooms
1/4 cup chopped pitted kalamata olives
1 tablespoon capers, drained
One 15-ounce can white beans, drained and rinsed
One 12-ounce can tuna packed in oil, drained
4 ribs celery, thinly sliced on an angle
5 cups mixed greens
Warm pita bread, for serving
Whisk the mustard, lemon juice and a pinch each of salt and pepper together in a small bowl until combined. Toss the tomatoes, mushrooms, olives, capers, beans, tuna and celery together in a medium bowl just to combine and lightly break up the tuna. Add the dressing and toss to coat. Adjust the seasoning with additional salt and pepper.
Divide the greens among 4 plates and spoon the tuna mixture on top. Serve with warm pita bread and lemon wedges.
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