Tuna Salad with Romaine, Radish, Walnuts and Scallions

October 16th, 2013 by Erin Gennow
Tuna Salad with Romaine, Radish, Walnuts and Scallions

Tuna Salad with Romaine, Radish, Walnuts and Scallions

Tuna Salad with Romaine, Radish, Walnuts and Scallions

This is a great lunch or light supper.  Feel free to add any fresh herbs you may have hanging out in the refrigerator.  Chives, parsley, cilantro, and thyme would all work well in this salad.  If you don’t like radishes, substitute carrots or red pepper for that added crunch and color.

Prep Time: 10 minutes

Serving Size: 2 entrees

Ingredients

Tuna Salad

1 6oz. can tuna, drained

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 teaspoons dill pickle relish

1 scallion, finely chopped

¼ cup walnut pieces, toasted and chopped

Fine sea salt, to taste

Freshly ground black pepper, to taste

Lettuce Salad

1 head Romaine lettuce, washed, spun dry and sliced into pieces

6 radishes, cut in half and thinly sliced

2-3 scallions, thinly sliced

Coarse sea salt for finishing

Dressing

2 tablespoons walnut oil

1 tablespoon white wine vinegar

⅛ to ¼ teaspoon fine sea salt

Equipment

Knife

1 medium bowl

1 large bowl

Whisk

Process

For the Tuna Salad

Place the ¼ cup walnuts in a small skillet over medium-low heat.  Cook just until fragrant, watching closely so they don’t burn.  When the walnuts are toasted, remove them from the skillet immediately, placing them on a plate.

In a medium bowl add the drained tuna 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons dill pickle relish, the finely chopped scallion, ¼ cup toasted and chopped walnuts, ⅛ teaspoon fine sea salt and freshly ground black pepper.  Mix with a fork to combine.

For the Lettuce Salad

In the large bowl add 2 tablespoons walnut oil, 1 tablespoon white wine vinegar and ⅛ to ¼ teaspoon fine sea salt, or to taste.  Whisk vigorously to combine.

Wash and chop the Romaine lettuce into bite sized pieces and add it to the large bowl with the salad dressing.

Cut the radishes in half and thinly slice into half moons.

Thinly slice 2-3 scallions.

Sprinkle the sliced radishes and thinly sliced scallions over the chopped romaine.  Toss everything to coat with the dressing.  Pile the salad onto 2 large plates.  Scoop a mound of the tuna mixture on top of each salad.

Sprinkle with coarse sea salt and serve.

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