- 2 5-ounce cans tuna in water, drained
- 8 small radishes, cut into thin wedges
- 2 stalks celery, sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- kosher salt and black pepper
- crackers, for serving
- In a bowl, combine tuna, radishes, celery, parsley, lemon juice, olive oil, and kosher salt and black pepper.
- Refrigerate in a container for up to 1 day.
- Serve with crackers.