Tuna-and-Radish Salad

Recipe: Tuna-and-Radish Salad

Makes : 4 servings | Main Dishes , Salads/Sides
The tuna-and-radish salad feels equally at home as part of a picnic spread or topping a cheesy tuna melt. You can prepare it up to a day in advance, but don't add salt until just before serving. Salt draws liquid from the radishes, diluting the flavor.


  • 1 bunch radishes (about 10), chopped
  • 2 ribs celery, chopped
  • 3 (6-ounce) cans tuna (preferably packed in olive oil), drained
  • 2 tablespoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • Salt
  • 2 tablespoons chopped fresh chives or parsley
  • Gluten-free English muffins, for serving (optional)
  • Unsalted butter, softened, for serving (optional)
  • 2 to 3 ounces grated cheese, for serving (optional)


  • In a medium bowl, combine the radishes, celery, and tuna. Add the mustard, lemon juice, and black pepper and stir to incorporate the ingredients. Taste the mixture and add a little salt if needed. Toss in the chives.
  • For serving, try one of the following options: Eat as-is. Split and toast gluten-free English muffins and then generously butter them. Top with the tuna salad and serve open-faced. Split gluten-free English muffins and broil them until just crisp. Top with the tuna salad and grated cheese. Broil until bubbling. Toss the salad with a can of drained chickpeas. You may need a little more lemon juice, a drizzling of olive oil (you can use oil from the tuna can if you prefer), salt, and pepper.

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  1. Lili says:

    This sounds to good to pass! I love tuna in salads, almost any combo. This would be perfect for a work lunch! Thank you!

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