French-Style Tuna Salad

INGREDIENTS:

1 tablespoon minced shallot
10 ounces canned white tuna packed in olive oil , I use albacore
¼ cup chopped celery , from about 1 large rib of celery
¼ cup roughly chopped celery leaves
2 tablespoons finely chopped cornichons
1 ½ tablespoons roughly chopped tarragon
1 tablespoon mayonnaise
2 tablespoons champagne vinegar , could also use lemon juice
2 teaspoon Dijon mustard
2 teaspoon whole-grain mustard
¼ teaspoon kosher salt , add more to taste

DIRECTIONS:

Drain the olive oil from the tuna and add to a medium bowl. Add the remaining ingredients. Use a fork to combine. Taste and add more salt to taste. Serve on sliced baguette, croissant, or on a bed of lettuce.