Ingredients
2 tbsp lemon juice
3 tbsp extra-virgin olive oil
¼ tsp salt, or to taste
1 lb radishes, (red and white), thinly sliced
2 tbsp parsley leaves, fresh and chopped
3 scallions, white and green parts, chopped
6 black olives, large, pitted and coarsely chopped
6 oz tuna, drained and coarsely mashed with a fork
1 romaine lettuce, medium head, washed, dried, and torn into bite-size pieces
2 lemon wedges
Preparation
Whisk together the lemon juice, olive oil, and salt in a small bowl.
Combine the radishes, parsley, scallions, olives, and tuna in a medium-sized bowl.
Pour the dressing over the salad and toss to coat.
Assemble the lettuce in a bowl and top with the tuna salad. Garnish with lemon wedges and serve!
