Pink rodish salad (slatit fjil)

Pink or half long radish is chosen, (what is essential is that they should be new and fresh). They are washed and strained. A full pinch of salt lemon juice are put in a salad bowl. The radishes are then scraped one by one with a knife and the shavings are put in the bowl. After that, they (the radishes) are longitudinally cut into quarters which are, in their turn, finely sliced as the cucumber. Parsely and the branches of celery are sorted out, washed and chopped, too all these are mixed in the salad bowl, decorated with the stoned olives, the tuna with oil cut into pieces. Olive oil is sprinkled and the salt and pepper are served on the table (according to taste).
N.B. : if the used radishes are new and fresh, their leaves are edible, so they are washed and chopped, too)