Tuna Salad with Radishes and Celery

This is one of my favorite recipes to eat for lunch.  It’s a much lighter twist on the traditional tuna salad…plus, it’s got tons of crunch!  Eat the salad with homemade tortilla or pita chips. 

Photo and Recipe Courtesy of RealSimple

IIngredients: (Serves 4)

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

homemade tortilla chips, pita chips, or crackers for serving

Directions:

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.  Meanwhile, make homemade tortilla chips.  Preheat oven to 400 degrees.  Slice 4 whole wheat tortillas into small triangles.  Place on a baking sheet and spray with cooking spray.  Sprinkle with salt.  Bake in oven for 6-7 minutes or until the edges begin to brown and curl.  Let cool and serve with tuna salad.

Grocery Item	Weekly Sale at Econo Foods (2/3/2013-2/9/2013)
Olive Oil	Our Family Olive Oil (17 oz.) on sale for $4.49

Grocery Item	Weekly Sale at Cub Foods (2/3/2013-2/9/2013)
Tuna	Essential Everyday Chunk Light Tuna (5 oz.) on sale 5 for $4.00 Chicken of the Sea Chunk Light Tuna (5 oz.) on sale 10 for $10.00
Olive Oil	Pompeian Olive Oil (16 oz.) on sale for $4.49