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