Best Radish And Carrot Salad With Tuna And Capers Recipes

CARROT RADISH SALAD

Carrot Radish Salad image

Carole Resnick's salad brings the bright colors and taste of the season to the table. The Cleveland, Ohio cook blends a trio of nutritious ingredients with a refreshing dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins
LIME VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lime zest
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

In a small bowl, combine the carrots, radishes and raisins. , In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. , Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TUNA WITH CAPERS, OLIVES AND LEMON

Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

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

Ingredients

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.)