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Sugar Snap and Radish Salad with Olive-Oil Tuna

4 Servings

30 minutes

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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.

4

Servings

Tip

Don't use tuna packed in water. It lacks the flavor and richness of oil-packed tuna and has a drier, mealier texture.

30 minutes

Ingredients

  • Kosher salt and ground white pepper

  • 1

    pound sugar snap peas, trimmed and strings removed

Directions

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