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10-Min Mediterranean Tuna Salad (Bold & Healthy)

3 cans tuna, 5 ounces each (use quality tuna of your choice)
2 ½ celery stalks, chopped
½ English cucumber, chopped
4-5 radishes, stems removed, chopped
3 green onions, both white and green parts, chopped
½ medium red onion, finely chopped
½ cup cup pitted Kalamata olives, halved
1 bunch parsley, stems removed, chopped (about 1 cup chopped fresh parsley)
10-15 fresh mint leaves, stems removed, finely chopped (about ½ cup chopped fresh mint)

To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.

What tuna to use? I try to use wild-caught Albacore or Yellowfin tuna, when possible. And for a lower-fat option, choose the kinds that are packed in water.
Make-ahead tips: You can make the dressing a day or two in advance and store it in a Mason jar in the fridge. You can also chop the veggies and refrigerate them in airtight containers.
How to serve tuna salad: In warm pita sandwiches, in wraps (like these lettuce wraps), or as an appetizer or snack on top of roasted tomatoes.
Leftovers & Storage: You can refrigerate this tuna salad in the fridge for up to 3 days.