- 1/2 small jícama
- 1 large celery rib
- 1/4 cup packed fresh cilantro
- a 6-ounce can tuna in olive oil
- 2 1/2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- fresh lime juice to taste (optional)
- Peel jícama. Cut enough jícama and celery into 1/4-inch dice to measure 1/3 cup each. Chop cilantro. Drain tuna and in a bowl with a fork break up flakes to desired consistency. Stir in jícama, celery, cilantro, mayonnaise, mustard, and lime juice.