Ingredients

• 1 bunch radishes (about 1/2 pound)
• 2–3 medium carrots (about 1/2 pound)
• 2 1/4 teaspoons kosher salt, divided
• 2 teaspoons fresh lemon juice
• 2 teaspoons white wine or Champagne vinegar
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper, plus more
• 2 tablespoons olive oil
• 1 1/2 tablespoons capers
• 4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
• 2 tablespoons parsley leaves

Instructions

1. Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
2. Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
3. Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.