• Liz Talley - Urban Graze

Tuna Salad with Black Radishes


Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation.

Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of your salad bowl the next day.

Please do buy tuna that has been responsibly caught.

List can be found at: www.greenpeace.org/usa/oceans/tuna-guide/

You can simply make your own favorite tuna salad recipe, using black radishes in place of celery.

I like to grate the radish, but you could opt to small-chop it.

This is my tuna salad "recipe" template.

I've included quantities in a general range. Start with lower amount, then adjust to your liking or whim, as I often do. Sometimes I'm in the mood for more dill or lemon, etc., so I add more. Voile!

Viva la cooking freedom!

1 can quality white/albacore tuna, water packed

¼ - ¾ c. coarsely grated black radish (or celery if going "traditional")- really depends on your taste

1-2 Tbsp. minced green or red onion, or shallots

1-1½ tsp. dried dill

⅓ - ½ c. mayo

2-3 tsp. lemon juice

Especially delicious simply served on a lovely bed of greens.

Spread on a piece of toast or flat cracker.

Great as a cold sandwich on your favorite bread, straight up or with toppings like greens, sprouts, sliced tomato. Transform into a tuna melt- just add a slice of cheese to the sandwich, butter the outer sides of bread, then grill both sides in a pan on the stove until golden brown, gooey and yummy.

Note:

This is the same general recipe I use for chicken salad, substituting about 1 c. cooked, small-diced chicken for the tuna and dried tarragon instead of dill.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#lunch #entree

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