Mediterranean Tuna and Radish Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Imported or domestic tuna packed in olive oil is a staple in my pantry. I make quick tomato sauces with it, use it on sandwiches, and especially in salads. This is a great main-dish salad, with tender tuna and crunchy, spicy radishes. Serve it on top of lettuce with crusty bread on the side for a substantial no-cook meal. Ingredients:
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 |
Directions:
1. Whisk together the lemon juice, olive oil, and salt in a small bowl.
2. Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
3. Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.
4. Cool Kitchen
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