Radish and Carrot Salad with Tuna and Capers
A fresh and light salad featuring thinly sliced radishes and carrots, topped with oil-packed tuna and capers in a tangy mustard vinaigrette. Perfect for a healthy lunch or light dinner.
Ingredients
- •1 bunch radishes
- •2½ medium carrots
- •2¼ teaspoons kosher salt
- •2 teaspoons fresh lemon juice
- •2 teaspoons white wine or Champagne vinegar
- •¾ teaspoon Dijon mustard
- •¼ teaspoon freshly ground black pepper
- •2 tablespoons olive oil
- •1½ tablespoons capers
- •4 ounces oil-packed canned flaked tuna
- •2 tablespoons parsley leaves
Cooking Instructions
- 1.
Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
15 min
- 2.
Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
5 min
- 3.
Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.
5 min