I like radishes–the fresher the better and we had them coming out of our ears after everyone bought them at the market on Saturday–about five bunches of munchies.
However there is a limit to how many sharp little explosions in the mouth one can take–even if, as it’s said, they are good for the digestion.
Our guests took a fortifying bunch with them on their travels on Sunday morning, but there was still a pile left in the fridge yesterday.
What to do with them..?
I consulted Nancy Harmon Jenkins’ book–The Mediterranean Diet Cookbook (a gift from our friend Helen in Tuscany, after we’d helped with the olive harvest last November )
and found the perfect lunch for a sunny Bank Holiday (May 1st):
Radish, spring onion and tuna salad
1lb of radishes–washed, trimmed and sliced any-which-way that suits (grating some into the bowl makes for a pretty picture)
juice of 1/2 a lemon
1 teaspoon of salt
2/3 tablespoons parsley–chopped fine
2 sticks of celery–diced fine
2/3 spring onions/scallions, mainly the white part–chopped fine
4oz jar of good tuna in olive oil–forked into flakes
10/12 juicy black olives–stoned and halved
3 tablespoons of the best olive oil you have
salt
- Mix the radishes with the lemon juice and salt in a bowl.
- Add the parsley, diced celery and spring onions.
- Add the tuna flakes.
- Sprinkle over the olives and the olive oil.
- Admire it’s beauty for a moment-
- before turning it over carefully but thoroughly.
A green salad, some soft local goats cheese and a spoonful of the tapinade I’d made on Saturday, went well with it at lunch.
Robin Ellis 