Snap Pea Tuna Salad on Toasted Sourdough

If you’re looking for a fresh twist on the classic tuna salad, this snap pea tuna salad is about to become your new favorite lunch. It’s bright, crunchy and just creamy enough – with crisp snap peas and radishes, zesty lemon and a touch of feta for that salty pop. Served over crispy, golden brown slices of sourdough bread, this is the kind of simple, satisfying meal that feels like spring on a plate!

1. Combine tuna, snap peas, radishes, mayo, parsley, dill, Dijon mustard, lemon zest, lemon juice, salt and pepper in a large bowl. Fold in feta cheese and set salad aside.

2. Warm a thin layer of olive oil in a large skillet over medium-high heat. Add sourdough bread slices and toast on both sides until golden brown and crisp. Transfer toast slices to a paper towel lined plate and season very lightly with salt.

3. Place each bread slice onto a serving plate and top with tuna salad. Garnish with crushed red pepper flakes and fresh dill fronds.

Snap Pea Tuna Salad on Toasted Sourdough

Serves 4

All you need:

Tuna Salad –

1 (6.7 ounce) jar wild-caught tuna in water (or olive oil), drained

1/2 cup thinly sliced sugar snap peas

1/4 cup julienned radishes

2 tablespoons mayo

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh dill

1 teaspoon Dijon mustard

Zest of 1 lemon

Juice of 1/2 lemon

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

2 tablespoons crumbled feta cheese

4 thick sourdough bread slices

Olive oil, for frying the bread

Crushed red pepper flakes and fresh dill fronds, for garnish

All you do:

1. Combine tuna, snap peas, radishes, mayo, parsley, dill, Dijon mustard, lemon zest, lemon juice, salt and pepper in a large bowl. Fold in feta cheese and set salad aside.
2. Warm a thin layer of olive oil in a large skillet over medium-high heat. Add sourdough bread slices and toast on both sides until golden brown and crisp. Transfer toast slices to a paper towel lined plate and season very lightly with salt.
3. Place each bread slice onto a serving plate and top with tuna salad. Garnish with crushed red pepper flakes and fresh dill fronds.