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Sugar Snap and Radish Salad with Olive-Oil Tuna
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
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Kosher salt and ground white pepper
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1
pound sugar snap peas, trimmed and strings removed
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 2 tablespoons salt and the snap peas. Cook until bright green and crisp-tender, about 2 minutes. Drain, then immediately transfer to the ice water. Let stand until completely cooled, about 2 minutes, then drain again. Slice half the peas in half on the bias, then set aside.
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