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Tuna Salad with Radish and Fennel
1 clove garlic, minced
2 T freshly squeezed lemon juice
1 T white wine vinegar
3-4 T olive oil
1/4 c thinly sliced shallot or red onion
1/4-1/2 c shaved fennel
6-8 radishes, thinly sliced
1/4 c black olives, pitted and roughly chopped
10 oz tuna packed in olive oil, drained (see notes)
1/2 c fresh parsley leaves, lightly chopped
salt and freshly ground pepper
1. In a bowl big enough to hold all of the ingredients, stir together the garlic, lemon juice, vinegar, and olive oil. Add the rest of the ingredients and toss gently.
2. Taste and adjust seasoning, if necessary. It might need salt, or an extra splash of lemon or vinegar.
3. Serve immediately or refrigerate for up to one day.
Serves 2
Notes I used a 10 oz (300 g) jar, but don't sweat it if you can only find an 8 oz can, or some other amount: This is a salad, after all, not a cake, and you can adjust the quantities to your taste and budget.. Serve the salad with toasted or grilled bread, or on a bed of crisp romaine or butter lettuce.
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