Tuna Spring Pea and Radish Salad with Lemon Vinaigrette is a perfect spring salad that is packed with protein, fresh flavors, and nutrients. The tender chunks of tuna add an extra level of flavor and texture to this delicious and easy salad recipe.


  • 2 cans of tuna, drained
  • 1 cup of cooked and cooled quinoa
  • 1 cup of fresh peas
  • 1 bunch of radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons of chopped fresh parsley
  • Salt and pepper to taste

For the Lemon Vinaigrette

  • 1/4 cup of fresh lemon juice
  • 1/4 cup of olive oil
  • 1 tablespoon of honey
  • 1 teaspoon of Dijon mustard
  • Salt and pepper to taste


  1. In a large bowl, combine the drained tuna, cooked quinoa, fresh peas, thinly sliced radishes, thinly sliced red onion, and chopped fresh parsley.
  2. In a separate bowl, whisk together the fresh lemon juice, olive oil, honey, Dijon mustard, salt, and pepper to make the Lemon Vinaigrette.
  3. Pour the Lemon Vinaigrette over the tuna and vegetable mixture and toss until everything is well-coated.
  4. Serve the Tuna Spring Pea and Radish Salad immediately or chill in the refrigerator for up to an hour before serving.


  • Feel free to substitute fresh tuna for canned tuna if preferred.
  • Use any type of quinoa or grain of your choice.
  • Add any additional vegetables or toppings as desired.


Tuna Spring Pea and Radish Salad with Lemon Vinaigrette is a healthy, easy, and flavorful salad that can be enjoyed as a light meal or side dish. With simple ingredients and easy instructions, this salad can be made in no time and is perfect for any spring occasion.

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