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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
Ingredients
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Kosher salt and ground black pepper
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1
pound sugar snap peas, trimmed, strings removed if present
Directions
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01Fill a large bowl with ice water. In a large saucepan, bring 2 quarts water to a boil. Stir in 1 tablespoon salt and the snap peas, then cook until the peas are bright green and tender-crisp, about 2 minutes. Drain in a colander, transfer to the ice water. Let stand until completely cooled, about 2 minutes. Drain again, reserving the bowl, then pat the peas dry.
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I am looking forward to giving this dish a try... providing I can find organic Sugar Snap Peas... I can almost taste it!!!