Ultimate Tuna Salad with Jicama, Herbs, and Radish
- 1 can Sadaf Solid Light Tuna in Olive Oil, drained
- 1 cup jicama, julienned
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Optional: Microgreens for garnish
Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon zest, and lemon juice. Season with salt and pepper to taste. Set aside.
Assemble the Salad:
- In a large mixing bowl, add the drained tuna, breaking it apart slightly with a fork.
- Add the julienned jicama, thinly sliced radishes, and finely chopped herbs (mint, cilantro, and basil).
- Pour the prepared dressing over the salad ingredients.
Mix and Serve:
- Toss all the ingredients together until well combined.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with microgreens if using.
- For an extra touch, you can drizzle a little extra virgin olive oil over the salad before serving.