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Radish and Carrot Salad with Tuna and Capers

['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']

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.
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.
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.

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