Kale Radishes Tuna Salad

Prep Time

​ minutes

Start to Finish

​ minutes



En Español

  • 1 large red onion, halved lengthwise and thinly sliced
  • ½ teaspoon salt

  • ¼ cup fresh lime juice (about 2 large limes)  
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 7 radishes, halved and thinly sliced
  • ¾ cup cilantro, finely chopped    
  • 1 cucumber, peeled, halved lengthwise and each half thinly sliced
  • 2 tomatoes, halved and thinly sliced
  • 5 mini yellow or orange peppers
  • ¼ pound baby kale or spinach
  • 3 – 5 oz. cans albacore tuna

​1.  In a small bowl place the sliced red onion, toss ½  teaspoon of salt and cover the onions with cold water, let stand for 10 minutes (to make onion flavor milder). Drain in a sieve the water from the sliced onions. Wisk together lime juice, salt, black pepper and oil in a small bowl until salt is dissolved. Add the lime juice mixture to de red onions and toss well, set aside for 10 minutes, meanwhile cut the rest of the ingredients.

2 - Add the sliced radishes and the cilantro to the red onions, toss well. let stand for 5 - 10 minutes
3.  While the radishes marinate, in a large bowl mix the rest of the ingredients, then toss the onion mixture and season with salt and black pepper if needed, according to your taste.

Cook's Notes

The onion, radishes, cilantro and lime mixture can be made up to 2 hours ahead, the longer they marinate the better they taste. Kept covered.