Kohlrabi Tuna Salad with Fried Capers

Kohlrabi Tuna Salad with Fried Capers

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 5 minutes  |  Serves: 4

Lemon Tahini Sauce

• 1/2 cup tahini
• 2/3 cup water + additional to thin if necessary
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 1 clove of garlic, minced
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• pinch of cayenne pepper (optional)

Kohlrabi Salad

• 1/4 cup unsalted sunflower seeds
• 2 tablespoons olive oil
• 1/4 cup brine packed capers, drained and patted dry
• 1 large (or 2 medium sized) kohlrabies, leaves and stems discarded (save for another use) peeled and cut into 1/2 inch cubes
• 1 (5 ounce) can good quality tuna, drained
• 1/4 cup parsley, roughly chopped

1. Prepare the dressing by whisking all the ingredients together until smooth and creamy (this works best with an immersion blender). Taste test and adjust seasonings as needed. If the dressing seems too thick, add more water to thin. Set aside.
2. Heat a small dry skillet over medium heat. Add the sunflower seeds and toast until lightly browned, about 3 minutes. Shake the pan a few times while toasting. Pour the toasted sunflower seeds into a bowl and set aside.
3.  Return the pan to the stove and heat the olive oil over medium high heat. Once the oil is hot, add the capers and cook, stirring often, until the capers are browned and crisp and some have “popped” open. Remove from the heat and set aside.
4. In a large bowl toss the cubed kohlrabi with the tuna and parsley. Drizzle with 1/2 of the dressing and toss well. If the salad seems like it could use more dressing add more to taste. Stir in the toasted sunflower seeds and fried capers and serve.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.