Go Back

Radish and Tuna Salad

This dish features fresh radishes, bitter greens, and salty tuna combined with a squeeze of lemon, served raw with minimal preparation. The ingredients are assembled in a bowl, resulting in a crunchy, vibrant salad with contrasting textures and sharp flavors.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 small radishes thinly sliced
  • 2 cups bitter greens (such as arugula or dandelion) roughly chopped if large
  • 1 can salty tuna drained
  • 1 lemon lemon for juice
  • to taste salt and pepper

Equipment

  • Chef's knife
  • Cutting board
  • Mixing Bowl
  • Lemon juicer or reamer

Method
 

  1. Use a chef's knife and a cutting board to thinly slice the radishes into rounds, then transfer them to a mixing bowl.
    4 small radishes
  2. Add the chopped bitter greens to the bowl with radishes, ensuring all ingredients are evenly distributed.
    4 small radishes
  3. Open the can of tuna and drain excess liquid; then, flake the tuna with a fork into bite-sized pieces and add to the bowl.
    4 small radishes
  4. Cut the lemon in half and squeeze fresh juice over the ingredients in the bowl using a lemon juicer or reamer, ensuring even coverage.
    4 small radishes
  5. Toss all the ingredients together gently using a spoon or tongs until well combined. Season with salt and pepper to taste.
    4 small radishes