Tuna, Radish, Green Pea, & Frisee Salad with Pistachio Vinaigrette - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Tuna, Radish, Green Pea, & Frisee Salad with Pistachio Vinaigrette

Publish date:
  • 4 servingsServings


  • 1 Tbs. minced shallot, chopped
  • 2 Tbs. white wine vinegar
  • 2 tsp. Dijon mustard
  • 1/4 cup shelled pistachios
  • 1/2 cup olive oil or pistachio oil
  • 2 small heads frisee lettuce, torn into small pieces
  • 1 cup raw peas or thawed frozen peas
  • 1 small bunch red radishes, trimmed and thinly sliced
  • 1/2 cup ricotta salata, feta, or other hard, crumbly white cheese
  • 2 4.5-oz. cans solid white tuna
  • 1/2 cup pistachios for garnish


  1. In high-powered blender, food processor, or Vita-Mix, combine shallot, vinegar, mustard, pistachios, and oil. Purée until smooth. Season to taste with salt and pepper, and set aside.
  2. In large bowl, combine lettuce, peas, radishes, and cheese. Drizzle with enough vinaigrette to lightly coat leaves and toss to mix. Drain tuna, and add to salad; toss gently.
  3. Divide among four individual plates and sprinkle with pistachios. Serve immediately.

Nutrition Information

  • Calories: 570
  • Carbohydrate Content: 23 g
  • Cholesterol Content: 35 mg
  • Fat Content: 43 g
  • Fiber Content: 13 g
  • Protein Content: 29 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 420 mg
  • Sugar Content: 5 g
Charred Corn Salad recipe

Charred Corn Salad

The creamy, cool texture of this salad marries well with grilled meats, seafood, and chicken. Opt for organic corn if possible. Add a handful of arugula for a slightly spicy kick.