This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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.
Kosher salt and ground white pepper
pound sugar snap peas, trimmed and strings removed
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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