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1
Thoroughly whisk together dressing ingredients in a large bowl.
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2
Add tuna to bowl and toss to coat with dressing.
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3
Fold in the remaining ingredients.
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4
Cover and refrigerate for 1 hour.
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5
Serve tuna salad on mustard rolls with lettuce.
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6
Mustard Rolls:
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7
3 cups warm water
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8
1 tablespoon active dry yeast
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9
1 tablespoon salt
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10
1/4 cup vegetable oil, plus more for oiling pan
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11
1/2 cup whole-grain mustard
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12
5 cups all-purpose flour, plus more for dusting surface
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13
Glaze:
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14
1/4 cup butter
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15
2 tablespoons honey
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16
2 tablespoons whole-grain mustard seeds
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17
In the bowl of an electric mixer fitted with a dough hook, stir water, yeast, salt, oil, mustard, and 2 cups of flour together; beat until mixed.
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18
Add remaining flour, 1/2 cup at a time, beating until the dough holds together.
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19
Remove from mixer and knead on a floured surface until dough springs back when poked with your finger.
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20
Place in an oiled bowl and let rise until doubled in size.
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21
Punch down and let rise again.
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22
Knead lightly and shape into rolls.
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23
Let rise 1 more time and then brush with glaze.
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24
Preheat oven to 425 degrees F.
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25
Bake for 20 to 25 minutes.
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26
Let rolls cool for 5 minutes before slicing in half and serving with a hearty portion of tuna salad topped with lettuce.
