Pepperoncini Tuna Salad

This verdant tuna salad looks and tastes classic (but with the saturation levels all the way up). Acid and crunch come in the form of delightfully sour, salty pickled pepperoncini and their neon-green brine. Sweet relish anchors the salad with balance, as does deeply aromatic and nutty toasted sesame oil. Any canned or jarred tuna works; just be sure to drain it very well. This recipe calls for celery to be folded in at the end for crunch, but any vegetable would work: thinly sliced cucumbers, iceberg lettuce, watercress, green peas, asparagus, even raw onion. Eat this on a bed of peppery arugula or stuffed into a split, just-warmed croissant or brioche bun.