Kris Radish’s Favorite Tuna Salad

I made tuna salad for my good friend and fellow author, Kris Radish, a few years ago and she said she loved it, so I am sharing the recipe here.

I love lemon and this tuna salad has a heavy dose of it.

The fun thing about making this is you can use the ingredients you have on hand, which may differ from what I used here.  If you don’t have radishes, use carrots or green peppers—it really doesn’t matter.  If you don’t have green onions, regular onions are just fine. Just make sure the vegetables are diced finely.

Some folks don’t like cilantro, so you can use parsley or just leave that ingredient out.  The secret to this tuna salad is the lemon zest, so use as little or as much to suit your taste.  Here goes:

Kris Radish’s Favorite Tuna Salad

1 5 ounce can of tuna, packed in water  (drain this very, very well)

1-2 stalks of celery, trimmed and sliced in small pieces (I cut the stalk in half, and then dice)

1 radish, sliced and then diced

1 tablespoon (or so) fresh squeezed lemon juice

Zest of 1/4-1/2 of a lemon (depends on how much lemon flavor you want; zest the lemon before squeezing the juice)

1-2 tablespoons cilantro, chopped into very small pieces

1-2 green onions, finely chopped

2 tablespoons mayonnaise (add a little at a time to get the consistency you desire; I use a lower fat mayo made with olive oil)

Mix it all together very well and serve.

My husband enjoyed his tuna salad on the artisan homemade sourdough bread I made (see photo below).  There is great satisfaction in homemade food. Delicious!