Recipe courtesy of Chris Fischer and Amy Schumer

Fennel, Radish and Cucumber Salad with Tuna Dressing (Tonnato)

This dressing is your basic Caesar with tuna substituting for anchovies. It is very simple and very versatile. We served it drizzled over radishes, cucumbers and fennel. But I challenge you to find a vegetable this dressing doesn't go well with. It's great on boiled beets, raw tomatoes, green beans… I could go on and on but have already exhausted my welcome in this sentence. You get the point, eat more vegetables.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

Dressing:

Two 5-ounce cans tuna packed in water, drained

1/2 cup mayonnaise

1/2 cup canola oil

1/2 cup cold water

1 tablespoon freshly squeezed lemon juice, plus more for serving

1/3 garlic clove, finely grated

Kosher salt

Salad:

1/2 pound red radishes, trimmed and chopped

2 cucumbers, chopped

1 bulb fennel, trimmed and roughly chopped

1 bunch flat-leaf parsley leaves, chopped

Directions

  1. For the dressing: Put the tuna, mayonnaise, canola oil, water, lemon juice, garlic and some salt in a food processor and puree until very smooth, about 1 minute.
  2. For the salad: Put the radishes, cucumbers, fennel and parsley in a large bowl.
  3. Drizzle the dressing over the fennel mixture. Top with a little more lemon juice and toss to coat.