This is crisp, delicious, different, and healthy. Give it a try for a light lunch or a hearty side. I got it from the cookbook Six Seasons with Vegetables.
Tonnato is a traditional Italian sauce, which is basically a smooth creamy tuna-mayo that is used here as binder. It is delicious on its own, on any sort of vegetable or as dip. Use the rest of it as a yummy alternative to hummus.
Make the Tonnato:
Two 5-oz cans of tuna, drained
1/4 teaspoon salt
1/3 cup good mayo ( we prefer avocado mayo)
1/4 cup olive oil
1 Tablespoon fresh lemon juice
Put the tuna and salt in a food processor and pulse until it is blended. Add other ingredients and process until creamy and smooth. Add more salt if necessary.
Make the Radish Salad:
1/2 recipe (above) for tonnato
1 Tablespoon of fresh lemon juice
2 bunches of radishes or one 12 oz package, cleaned and quartered
a handful of fresh mint
sea salt and freshly ground black pepper
1/4 cup sunflower seeds
a small handful of pea shoots or sunflower sprouts
Put the tonnato in a large bowl and add the extra lemon and stir to combine.
Add the radishes and toss to combine.
Add the mint and season well with salt and pepper.
Add half the sunflower seeds and have the sprouts/shoots. Toss to combine.
Serve with the rest of the shoots/sprouts and seeds as a garnish on top.
I smell the mint of early spring. Mine is on the balcony.
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