Sugar Snap and Radish Salad with Olive-Oil Tuna
- Makes4 servings
- Cook Time30 minutes
- 1
This recipe inspired by chef Joshua McFadden, of Portland, Oregon's Ava Gene's, plays fast and loose with convention. Northern Italian tonnato, a silky, savory sauce made with tuna, typically is served with veal, but we like to balance the puree's rich, meaty flavor with sweet snap peas and peppery radishes; flaked tuna tops off the salad. Asian fish sauce may be a surprise ingredient, but just a couple teaspoons of it bolsters the flavor of the tuna.
Tip
Don't use tuna packed in water. It lacks the flavor and richness of oil-packed tuna and has a drier, mealier texture.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.