Best 4 Fennel Radish And Cucumber Salad With Tuna Dressing Tonnato Recipes

Indulge in a symphony of flavors with our refreshing Fennel, Radish, and Cucumber Salad, elegantly dressed with a creamy Tuna Dressing (Tonnato). This vibrant salad showcases the crispness of fennel, the peppery bite of radishes, and the cooling freshness of cucumbers, all harmoniously combined to create a delightful textural experience. The Tuna Dressing, prepared with tuna, mayonnaise, and capers, adds a rich and savory dimension to the salad, perfectly complementing the crispness of the vegetables. As a bonus, we've included two additional recipe variations: a simple Vinaigrette Dressing for those who prefer a lighter dressing, and a flavorful Salsa Verde, a vibrant green sauce made with fresh herbs, capers, and anchovies, for those seeking a more herbaceous touch. No matter your preference, this salad will tantalize your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

RADISH AND FENNEL SALAD

Radish and Fennel Salad image

Provided by Jamie Oliver

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

FENNEL AND RADISH SALAD

Fennel and Radish Salad image

This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 medium fennel bulbs (1 1/4 pounds), thinly sliced
4 radishes, trimmed and thinly sliced
2 tablespoons capers, drained and rinsed
Fennel fronds, if desired

Steps:

In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

Nutrition Facts : Calories 181 g, Fat 14 g, Fiber 6 g, Protein 2 g

MEDITERRANEAN TUNA AND RADISH SALAD

Mediterranean Tuna and Radish Salad image

Provided by Lauren Chattman

Yield Serves 4 as a main course

Number Of Ingredients 9

Ingredients

2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
1 pound radishes, thinly sliced
2 tablespoons chopped fresh parsley leaves
3 scallions, white and green parts, chopped
6 kalamata or other large black olives, pitted and coarsely chopped
2 6-ounce cans tuna (preferably imported and packed in olive oil), drained
1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces

Steps:

Whisk together the lemon juice, olive oil, and salt in a small bowl.
Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

CUCUMBER FENNEL SALAD

Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh, crisp vegetables. Look for firm fennel bulbs with no bruises or blemishes, bright red radishes, and cucumbers that are deep green and firm.
To thinly slice the vegetables, use a mandoline or a sharp knife. If you are using a knife, be careful to slice the vegetables evenly so that they cook evenly.
If you don't have time to make the tuna dressing, you can use a store-bought mayonnaise-based dressing instead. However, the homemade dressing is much more flavorful and will give your salad a more authentic Italian flavor.
Serve the salad immediately after it is made. The vegetables will start to wilt if they sit for too long.

Conclusion:

This fennel, radish, and cucumber salad with tuna dressing is a light and refreshing salad that is perfect for a summer lunch or dinner. The combination of the crisp vegetables and the creamy tuna dressing is delicious and flavorful. Plus, the salad is easy to make and can be ready in just 30 minutes. So next time you're looking for a healthy and delicious salad, give this one a try!