Tuna Salad with Celery and Radishes
Dietary
dairy-free
,
gluten-free
Meal Course
Lunch
Servings
2
Servings
2
Ingredients
2
5 oz cans
tuna*
, in water and drained
8
small radishes
, cut into thin wedges
2
celery stalks
, sliced
1/4
cup
flat-leaf parsley
, chopped
2
tbsp
lemon juice
, fresh
1
tbsp
olive oil
sea salt and fresh ground pepper
rice crackers, nut crackers, or endive leaves for serving
Instructions
In a bowl, combine tuna, radishes, celery, parsley, lemon juice, olive oil and salt and pepper.
Refrigerate in a container for up to one day.
Serve with crackers or endive leaves.