Radishes with tonnato, sunflower seeds, and lemon from Six Seasons: A New Way with Vegetables (page 112) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • GinaRhodes on July 03, 2025

    Incredibly crowd-pleasing considering that it's an excuse to eat a bunch of radishes. Pretty simple to whip up and great on bread, too. The tuna really holds its own with the radishes and somehow balances it all out.

  • hashi on April 06, 2025

    This is a really flavorful way to use your spring radish haul. The crunchy radishes balance out the creamy Tonnato sauce really nicely.

  • jenmacgregor18 on February 22, 2022

    This is remarkably good. I had a small portion to try, but it is satisfying enough to make a full lunch salad. I subbed parsley for mint, omitted sprouts, and added a bit of cayenne.

  • SheilaS on January 18, 2018

    I am not the biggest radish lover but I just happily lunched on a big ol' bowl of radishes in the form of this dish. I made a few minor modifications: subbed slivered almonds for the sunflower seeds and served it all on a bed of greens.

  • Lepa on November 22, 2017

    This was amazing. It wasn't quite as pretty as the picture once I mixed it all together but it was astonishingly good. Even my kids loved it. This was the first recipe I've tried in this book and now I can't wait to make more!

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