From Six Seasons: A New Way With Vegetables
1/2 recipe tonnato
juice of 1/2 lemon
2 bunches radishes, halved or quartered
1 small handful mint leaves
kosher salt and freshly ground black pepper
1/4 cup sunflower seeds, lightly toasted
1 small handful sunflower sprouts (optional)
Put the tonnato in a large bowl, squeeze in a couple tablespoons of lemon juice, and stir to mix. Add the radishes and toss to coat them. Add the mint and season well with salt and pepper. Toss with sunflower seeds and sprouts (if using)
Tonnato
2 5oz cans oil packed tuna
1/4 tsp kosher salt
1/3 cup good quality mayo
1/4 cup extra virgin olive oil
1 tbs fresh lemon juice
Put the tuna and salt in a food processor and pulse until blended. Add 1/3 cup mayo and pulse until creamy. With the processor running, drizzle in the olive oil and lemon juice and process until smooth and creamy.