Best Radish And Carrot Salad With Tuna And Capers Recipes

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RADISH AND CARROT SALAD WITH TUNA AND CAPERS



Radish and Carrot Salad with Tuna and Capers image

The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.

Provided by Jill Santopietro

Categories     Salad     Kid-Friendly     Quick & Easy     Dinner     Lunch     Tuna     Carrot     Radish     Spring     Summer     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 11

1 bunch radishes (about 1/2 pound)
2-3 medium carrots (about 1/2 pound)
2 1/4 teaspoons kosher salt, divided
2 teaspoons fresh lemon juice
2 teaspoons white wine or Champagne vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more
2 tablespoons olive oil
1 1/2 tablespoons capers
4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
2 tablespoons parsley leaves

Steps:

  • 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.
  • 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.
  • 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.

TUNA SALAD WITH HARD-COOKED EGGS, RADISHES, AND CAPERS RECIPE



Tuna Salad with Hard-Cooked Eggs, Radishes, and Capers Recipe image

Provided by jargrr

Number Of Ingredients 10

1/4 cup finely chopped onion
1/2 cup extra-virgin olive oil
3 (5-ounce) cans solid white tuna in water
2 hard-cooked eggs, sliced thin
1 celery rib, minced
2 radishes, trimmed, halved, and sliced thin
1/4 cup capers, minced
2 teaspoons lemon juice
1/2 teaspoon sugar
Salt and pepper

Steps:

  • Directions 1. Combine onion and 2 tablespoons oil in small bowl and microwave until onion begins to soften, about 2 minutes. Let onion mixture cool for 5 minutes. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked. 2. Stir eggs, celery, radishes, capers, lemon juice, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion mixture, and remaining 6 tablespoons oil into tuna until well combined. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 24 hours.)

CARLA'S HEALTHY CARROT & TUNA SALAD



Carla's Healthy Carrot & Tuna Salad image

This is something I've been making for years but never thought to post. Tuna salad complete with shredded carrots, red onion, crunchy celery, sun-dried tomatoes and Parmesan cheese - enough to satisfy the even the healthiest of appetites. It is great for salads and sandwiches - I like it especially for dinner topped on a large bed of salad greens to make a filling - high protein meal.

Provided by - Carla -

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (6 ounce) cans tuna in water
2 large carrots, shredded
2 stalks celery, finely chopped
1 small red onion, finely minced
10 sun-dried tomatoes, finely chopped
1/3 cup parmesan cheese
1/2 cup low-fat mayonnaise
salt & freshly ground black pepper (optional)

Steps:

  • Drain tuna.
  • Combine all ingredients in a large mixing bowl - feel free to add more or less mayonnaise to suit your tastes.
  • Use to top salads to make a healthy lunch or dinner, or between your favorite sliced bread for a hearty, healthy sandwich.

MEDITERRANEAN TUNA AND RADISH SALAD



Mediterranean Tuna and Radish Salad image

Provided by Lauren Chattman

Yield Serves 4 as a main course

Number Of Ingredients 9

2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
1 pound radishes, thinly sliced
2 tablespoons chopped fresh parsley leaves
3 scallions, white and green parts, chopped
6 kalamata or other large black olives, pitted and coarsely chopped
2 6-ounce cans tuna (preferably imported and packed in olive oil), drained
1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces

Steps:

  • Whisk together the lemon juice, olive oil, and salt in a small bowl.
  • Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
  • Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

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