Tuna Salad with Radishes and Tomatoes
I went to the Farmer's market yesterday and stumble upon some beautiful radishes. I have been spoiled by California's farmer's market so the change of a New York farmer's market was slightly disappointing. The main fruit they have here is apple and there are a few vegetable stands, but the options are more limiting in regards to produces. There are plenty of delicious bread and desert stands, but I was looking more for fresh produce. There are also lots of plant stand which I am naturally drawn too, but since my time in the city is limited to the summer I just admires the plants but did not bring any home.
What I did bring home were some radiant radishes. The radishes were a beautiful find, so I happily brought some. Then I took it home and thought, now what?
In the past I have put radishes in my tuna salad to give it some crunch. Apples in place of radishes would also be a good option as well if you want the sweetness and crunch without the bite you get from radishes. There are many vegetables chopped and mix in with the tuna to give a more complex texture. In addition, instead of your typical mayonnaise, I opt for Greek yogurt. Yogurt has the thickness of mayonnaise, but less calorie and more refreshing tasting. This is a great option for a picnic lunch on a hot summer day when you do not want to turn on the stove. I placed some in a small container, packed some lettuce and whole grain crackers and viola, my lunch for the day.
Tuna Salad with Radishes and Tomatoes
Ingredients:
3 radishes, chopped
1/4 purple onion, chopped
1/2 bell pepper, stemmed, seeded, and chopped
1 small cucumber, chopped
4 cherry tomatoes, halves
1 cloves garlic, finely minced
5 oz tuna, drained
2 tablespoons Greek yogurt
1 tsp mustard
1/2 tsp salt
1/4 tsp ground black pepper
Directions:
1. Finely chopped all the vegetables and place in a bowl
2. Drain the tuna and using a fork, break up the tuna.
3. Add the tuna to the vegetables. Add salt and pepper and mix the ingredients.
4. Refrigerate to blend the flavors. Serve as filling for a sandwich or just eat alone.
In the past I have put radishes in my tuna salad to give it some crunch. Apples in place of radishes would also be a good option as well if you want the sweetness and crunch without the bite you get from radishes. There are many vegetables chopped and mix in with the tuna to give a more complex texture. In addition, instead of your typical mayonnaise, I opt for Greek yogurt. Yogurt has the thickness of mayonnaise, but less calorie and more refreshing tasting. This is a great option for a picnic lunch on a hot summer day when you do not want to turn on the stove. I placed some in a small container, packed some lettuce and whole grain crackers and viola, my lunch for the day.
Tuna Salad with Radishes and Tomatoes
3 radishes, chopped
1/4 purple onion, chopped
1/2 bell pepper, stemmed, seeded, and chopped
1 small cucumber, chopped
4 cherry tomatoes, halves
1 cloves garlic, finely minced
5 oz tuna, drained
2 tablespoons Greek yogurt
1 tsp mustard
1/2 tsp salt
1/4 tsp ground black pepper
Directions:
1. Finely chopped all the vegetables and place in a bowl
2. Drain the tuna and using a fork, break up the tuna.
3. Add the tuna to the vegetables. Add salt and pepper and mix the ingredients.
4. Refrigerate to blend the flavors. Serve as filling for a sandwich or just eat alone.
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