Tuna Black Eyed Pea And Radish Salad Recipes

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RADISH AND CARROT SALAD WITH TUNA AND CAPERS



Radish and Carrot Salad with Tuna and Capers image

The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.

Provided by Jill Santopietro

Categories     Salad     Kid-Friendly     Quick & Easy     Dinner     Lunch     Tuna     Carrot     Radish     Spring     Summer     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 11

1 bunch radishes (about 1/2 pound)
2-3 medium carrots (about 1/2 pound)
2 1/4 teaspoons kosher salt, divided
2 teaspoons fresh lemon juice
2 teaspoons white wine or Champagne vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more
2 tablespoons olive oil
1 1/2 tablespoons capers
4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
2 tablespoons parsley leaves

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Steps:

  • Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
  • Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
  • Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.

TUNA, BLACK-EYED PEA AND RADISH SALAD



Tuna, Black-Eyed Pea and Radish Salad image

Provided by Wuanda Walls

Categories     Salad     Bean     Egg     Fish     Leafy Green     Olive     Tomato     Vegetable     No-Cook     Quick & Easy     High Fiber     Dinner     Lunch     Tuna     Radish     Healthy     Bon Appétit     Denver     Colorado     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 12

6 tablespoons olive oil
3 tablespoons fresh lime juice
Cayenne pepper
1 15-ounce can black-eyed peas, rinsed, drained
1 6 1/8-ounce can solid white tuna, drained, flaked
8 large radishes, sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup chopped pitted brine-cured olives (such as Kalamata)
Lettuce leaves
2 hard-boiled eggs, thinly sliced
2 plum tomatoes, thinly sliced

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Steps:

  • Whisk oil and lime juice in small bowl to blend. Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
  • Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl. Toss with enough dressing to season to taste. Arrange lettuce on platter. Mound salad in center. Garnish with alternating slices of eggs and tomatoes.

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

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

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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.

ARTICHOKE AND BLACK-EYED PEA SALAD



Artichoke and Black-Eyed Pea Salad image

This is a delicious salad for summer or for a potluck-style gathering.

Provided by MTNFLOWER43

Categories     Salad     Beans

Time 1h

Yield 8

Number Of Ingredients 11

1 pound dry black-eyed peas
6 cups water
8 cups chicken broth
1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
1 cup thinly sliced celery
1 cup sliced radishes
½ cup sliced green onions
½ cup vegetable oil
¼ cup distilled white vinegar
3 tablespoons water
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

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Steps:

  • Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
  • Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
  • Drizzle reserved artichoke marinade over black-eyed peas.
  • Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
  • Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
  • Pour dressing over black-eyed peas salad and toss to combine.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 36.2 g, Cholesterol 5 mg, Fat 16.5 g, Fiber 10.8 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 1494.3 mg, Sugar 7.6 g

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