White Bean and Tuna Celery and Lemon Salad

This is a good salad to serve
for lunch on a cool spring day.

Ingredients:
1 (15-ounce) can cannellini beans, rinsed and drained
2 (5-ouce) cans imported tuna in oil, drained and lightly flaked
2 celery ribs, thinly sliced
1/2 cup very thinly sliced red onion
1 1/2 lemons
1/4 cup extra-virgin olive oil
Coarse sea salt
Coarsely cracked black pepper
4 small radishes, very thinly sliced
1/2 small cucumber, very thinly sliced
1/2 cup whole flat-leaf parsley leaves

Directions:
In a large bowl, combine beans, tuna, sliced celery and onion.
Squeeze the juice of 1 lemon into bowl; add oil and toss to combine. Season to taste with salt and pepper, adding more lemon juice to taste.
Add radishes and cucumber; toss to combine.
Divide salad onto plates and garnish with celery and parsley leaves.