Radish and Carrot Salad with Tuna and Capers Recipe

Radish and Carrot Salad with Tuna and Capers Recipe

  • 1 bunch radishes (about 1/2 pound)
  • 2–3 medium carrots (about 1/2 pound)
  • 2 1/4 teaspoons kosher salt, divided
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons white wine or Champagne vinegar
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons capers
  • 4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
  • 2 tablespoons parsley leaves
  1. Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
  2. Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
  3. Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.
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