This recipe was sent to me by Adriana via Farmgirl Fare, I made it sunday. It is really nice. I used fresh dill and sandwich rolls that we picked up at the farmers market. It was lite and a perfect use of all the swiss chard we seem to be growing in Wrigley. I used the golden chard, to me that is the best to eat raw and the stems are tender and crisp.
1/2 cup mayonnaise 1 teaspoon dijon mustard 2 teaspoons balsamic vinegar (I like white balsamic) 1/4 cup chopped kalamata olives (about 10 olives) 2 teaspoons brine from the olives (or more balsamic vinegar) 2 6-ounce cans tuna (oil or water packed), drained 3/4 cups chopped Swiss chard stems 2 to 3 cups chopped Swiss chard leaves 1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf 1 cup (or more) chopped scallons Salt & pepper to taste