Best 5 Radish And Carrot Salad With Tuna And Capers Recipes

Indulge in a symphony of flavors with our refreshing Radish and Carrot Salad with Tuna and Capers. This vibrant salad combines the crispiness of radishes and carrots, the savory richness of tuna, and the tangy bite of capers, creating a delightful medley of textures and tastes.

Accompanying this main recipe are three additional variations that cater to diverse culinary preferences. For a lighter option, the Tuna-Free Radish and Carrot Salad offers a burst of freshness with its zesty lemon-honey dressing. If you're seeking a vegan alternative, the Vegan Radish and Carrot Salad with Avocado and Chickpeas provides a satisfying mix of creamy avocado and protein-packed chickpeas. Lastly, the Mediterranean Radish and Carrot Salad adds a flavorful twist with its combination of feta cheese, olives, and a tangy red wine vinaigrette.

Whether you're a fan of classic flavors or seeking new culinary adventures, these radish and carrot salad recipes have something for everyone. Embrace the versatility of this versatile root vegetable and embark on a culinary journey that will tantalize your taste buds!

Let's cook with our recipes!

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.

CARROT RADISH SALAD

Carrot Radish Salad image

Carole Resnick's salad brings the bright colors and taste of the season to the table. The Cleveland, Ohio cook blends a trio of nutritious ingredients with a refreshing dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins
LIME VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lime zest
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

In a small bowl, combine the carrots, radishes and raisins. , In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. , Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TUNA WITH CAPERS, OLIVES AND LEMON

Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

TUNA SALAD WITH HARD-COOKED EGGS, RADISHES, AND CAPERS RECIPE

Tuna Salad with Hard-Cooked Eggs, Radishes, and Capers Recipe image

Provided by jargrr

Number Of Ingredients 10

Ingredients

1/4 cup finely chopped onion
1/2 cup extra-virgin olive oil
3 (5-ounce) cans solid white tuna in water
2 hard-cooked eggs, sliced thin
1 celery rib, minced
2 radishes, trimmed, halved, and sliced thin
1/4 cup capers, minced
2 teaspoons lemon juice
1/2 teaspoon sugar
Salt and pepper

Steps:

Directions 1. Combine onion and 2 tablespoons oil in small bowl and microwave until onion begins to soften, about 2 minutes. Let onion mixture cool for 5 minutes. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked. 2. Stir eggs, celery, radishes, capers, lemon juice, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion mixture, and remaining 6 tablespoons oil into tuna until well combined. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 24 hours.)

ARUGULA SALAD WITH RADISHES AND CAPER VINAIGRETTE

Arugula Salad with Radishes and Caper Vinaigrette image

Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon drained capers, rinsed and coarsely chopped
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
4 ounces baby arugula (8 cups)
1 cup celery leaves
1 cup fresh flat-leaf parsley
1 cup thinly sliced radishes (about 4)
2 thinly sliced scallions

Steps:

Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.

Tips:

Choose fresh and crisp vegetables: Look for radishes and carrots that are firm and brightly colored. Avoid any vegetables that are wilted or have blemishes.
Use a sharp knife or mandoline to thinly slice the vegetables: This will help them to cook evenly and absorb the dressing better.
Don't overcook the vegetables: They should be tender but still have a slight crunch to them.
Use a light and tangy dressing: A simple vinaigrette or lemon-based dressing is a good choice. Avoid using heavy or creamy dressings, as they can overwhelm the delicate flavors of the vegetables.
Add some fresh herbs or spices: This will help to brighten up the salad and add some extra flavor.
Serve the salad immediately: This is when the vegetables are at their best. Leftovers can be stored in the refrigerator for up to 2 days.

Conclusion:

Radish and carrot salad with tuna and capers is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a good source of vitamins, minerals, and antioxidants. The salad is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!