This salad is the ultimate make-ahead kind of meal because it’s super versatile. We regularly enjoy this veggie-packed tuna salad on crackers (Jovial or Simple Mills brands), wrapped in collard greens or butter/romaine lettuce cups, as a sandwich, or on top of a green salad (like this weeknight salad).
Place all the veggies (celery, red onion, bell pepper, carrots, and radishes) in the bowl of a food processor. Pulse the veggies for about 5-10 seconds, just a few pulses, to finely chop the veggies.
Add the beans, tuna, mayo, mustard, and lemon juice to the veggies, and pulse again for just a few seconds. The tuna salad should be slightly creamy, without being pureed. Do not puree! The goal is to chop the tuna and beans, not create baby food ;). Scrape the side of the food processor, if needed, in between the pulses. If you need to finish combining the mayo and mustard with the ingredients, gently stir the ingredients, once chopped.
Add the salt and pepper, to taste. I like 1/2 teaspoon of each, but I recommend starting with 1/4 teaspoon and seasoning according to your taste preference. Stir in the fresh cilantro. If you're not a cilantro fan, try fresh dill or parsley.
Store the tuna in an air-tight container in the fridge for up to 4-5 days. We use this tuna to make sandwiches, wraps, served with crackers, or as a topping on a salad.