Radish, carrot, and tuna salad

Name: Radish, carrot, and tuna salad
Prep time: 20 min
Yield: 4
Ingredients: 250 g radish; 250 g carrot; 120 g canned tuna; 20 g capers; 10 ml lemon juice; 10 ml white wine vinegar; 4 g Dijon mustard; 30 ml olive oil; 10 g fresh parsley; to taste salt; to taste black pepper

A light salad of thinly sliced radishes, carrots, canned tuna, and capers, dressed with a lemon-mustard sauce.

Total: 20 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 348
Protein: 1 g
Fat: 35 g

Ingredients

for 4 servings

radish250 g
carrot250 g
canned tuna120 g
capers20 g
lemon juice10 ml
white wine vinegar10 ml
Dijon mustard4 g
olive oil30 ml
fresh parsley10 g
saltto taste
black pepperto taste

Method

5 steps

Slice the radishes into thin rounds. Using a vegetable peeler, cut the carrots into long, thin strips.
Mix water with a pinch of salt and ice in a bowl, soak the radishes and carrots for 10 minutes, then drain and pat the vegetables dry.
For the dressing, whisk together the lemon juice, vinegar, mustard, salt, and black pepper. Gradually pour in the olive oil while whisking constantly.
Toss the radishes, carrots, and capers with a portion of the dressing.
Arrange the salad on plates, top with pieces of tuna, sprinkle with chopped parsley, and drizzle with the remaining dressing.