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.
Recipe information
Yield
Serves 4 as a main course
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
Preparation
Step 1
Whisk together the lemon juice, olive oil, and salt in a small bowl.
Step 2
Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
Step 3
Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.
Cool Kitchen
