This recipe can be prepared in 45 minutes or less.

　　We serve this salad with slices of bread or crackers.

Ingredients

　　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.