Radish and Carrot Salad with Tuna and Capers

Ingredients for Radish and Carrot Salad with Tuna and Capers

• 1 bunch radishes (about 230g )

• 2–3 medium carrots (about 230g )

• 2 1/4 teaspoons kosher salt, divided

• 2 teaspoons fresh lemon juice

• 2 teaspoons white wine or Champagne vinegar

• 3/4 teaspoons Dijon mustard

• 1/4 teaspoons freshly ground black pepper, plus more

• 2 tablespoons olive oil

• 1 1/2 tablespoons capers

• 110g drained oil-packed canned flaked tuna (about 3/4 cup)

• 2 tablespoons parsley leaves

How to make Radish and Carrot Salad with Tuna and Capers

Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 teaspoons salt and 725ml ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.

Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 teaspoons salt in a small bowl until combined. Whisk in oil in a slow stream.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.