Tuna and Radish Salad
Total time: 15 minutes
There are still a few radishes left in the markets. We've had our fill of snacking on them so I added them to this salad. If you have salad left, it's great on a sandwich!
Ingredients:
- 6oz (180gr) tuna, drained
- 2 hard-boiled eggs
- 1/2 cup sliced radishes
- 1/3 cup chopped celery
- 1/4 cup chopped dill pickle
- 2 tbs snipped chives substitute 1 tbs dried
- 1 tbs snipped tarragon substitute 1 tsp dried
- 2oz (60gr) lettuce leaves
- Tarragon
Vinaigrette:
- 1 tsp Dijon-style mustard
- 1 tsp lemon juice
- 2 tsp white wine tarragon vinegar
- 1 tsp snipped fresh tarragon substitute 1/2 tsp dried
- 2 tbs salad olive oil
Instructions:
- Boil the eggs.
- Combine tuna, radishes, celery, pickle and herbs in a medium bowl.
- Make Vinaigrette: Combine mustard, lemon juice and vinegar in a small bowl and whisk together.
- Slowly add olive oil, whisking constantly to emulsify. Add tarragon and mix.
- Add Vinaigrette to tuna and mix gently. Set aside until eggs are done and you are ready to finish.
- Before serving peel and chop eggs. Add to tuna and mix gently.
- Arrange lettuce on 2 plates. Spoon salad in the center of the lettuce and serve.