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Radish Tuna Salad

This dish combines canned tuna with thinly sliced radishes, tossed together to create a crunchy, peppery salad. The radishes add a sharp bite and crisp texture that complements the soft, flaked tuna, resulting in a fresh and vibrant cold salad with a punch of flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 1 can canned tuna in oil or water drained
  • 4 medium radishes thinly sliced
  • 1 tablespoon olive oil optional addition for extra flavor
  • to taste salt for seasoning
  • to taste black pepper freshly ground
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Chef's knife
  • Cutting board
  • Mixing Bowl
  • Can opener

Method
 

  1. Open the can of tuna with a can opener and drain excess liquid. Flake the tuna into a large mixing bowl using a fork, breaking it into small pieces.
    1 can canned tuna in oil or water
  2. Use a sharp knife and cutting board to thinly slice the radishes into rounds. Arrange slices neatly for visual uniformity.
    4 medium radishes
  3. Add the sliced radishes to the bowl with the flaked tuna. Pour in the olive oil, lemon juice, and season with salt and black pepper. Gently toss everything together until evenly combined and radish slices are coated.
    4 medium radishes, 1 tablespoon olive oil, to taste salt, to taste black pepper, 1 tablespoon lemon juice
  4. Observe the mixture for a vibrant contrast of colors and a crunchy texture from the radishes. Check seasoning, adding more salt, pepper, or lemon juice as desired.
  5. Serve immediately or chill for 10 minutes in the refrigerator to allow flavors to meld. Plate the salad in bowls or on a platter, garnished with additional radish slices if desired.