The cool flavors in this relish would be great with tuna or shrimp.

Recipe by: Fresh City
Serves: Serves 4
Prep Time: Quick & Easy


2 teaspoons yellow mustard seeds

3/4 teaspoon whole fennel seed

1/4 cup white wine vinegar

2 tablespoons extra virgin olive oil

1 tablespoon sugar

2.25 cups cucumber, 1/4-inch pieces unpeeled

1 cup red onions, chopped

1/2 cup watercress, coarsely chopped

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1. Stir mustard and fennel seeds in small skillet over medium-high heat until mustard seeds begin to pop, about 2 minutes. Transfer to medium glass bowl.

2. Whisk in vinegar, oil and sugar. Add cucumber and onion; toss to combine. Season with salt and pepper. Let stand at room temperature 30 minutes, stirring occasionally. (Can be made 4 hours ahead. Cover; chill.)

3. Mix watercress into relish and serve.