Ingredients

• 2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1 pound radishes, thinly sliced
• 2 tablespoons chopped fresh parsley leaves
• 3 scallions, white and green parts, chopped
• 6 kalamata or other large black olives, pitted and coarsely chopped
• 2 6-ounce cans tuna (preferably imported and packed in olive oil), drained
• 1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces

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Instructions

1. Whisk together the lemon juice, olive oil, and salt in a small bowl.
2. Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
3. Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.