Best Snap Pea and Radish Salad with Olive Oil Tuna Recipe | Christopher Kimball’s Milk Street

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Milk Street Recipe

Snap Pea and Radish Salad with Olive Oil Tuna

30 minutes

Snap Pea and Radish Salad with Olive Oil Tuna

Italian tonnato is a silky sauce made with olive oil–packed tuna. It traditionally is served with chilled slices of veal, but we use it as a sauce for a crisp, colorful salad of blanched sugar snap peas and peppery red radishes. It’s important to use tuna packed in olive oil for this recipe. Its texture and taste are richer than tuna in water or vegetable oil, and you will use some of the oil as a flavor-boosting ingredient. Some varieties of snap peas are stringless; if yours are, you need only to trim the stem ends.

6

Servings

Tip

Don't let the snap peas stand for more than a couple of minutes in the ice water or they will become waterlogged. After draining the peas, be sure to dry them well so residual water won't dilute the salad. We suggest laying them out on a clean kitchen towel, patting them dry and leaving them uncovered to air-dry while you continue with the recipe.

30 minutes

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