Drain the canned tuna thoroughly and transfer it to a mixing bowl.
Add the diced tangerine, finely diced celery, red onion, and minced parsley to the bowl. Drizzle in the Dijon mustard and olive oil, then gently mix until well combined.
Place the lettuce leaves on top of each rice cake or bread. Spoon the tuna salad evenly over the lettuce.
Arrange the cherry tomatoes on the side for a fresh, juicy bite.
Serve with a square of dark chocolate as a satisfying dessert.
Notes
No Tuna: Use chicken or salmon instead.
No rice cakes: Serve in lettuce cups, in a warp, with crackers, or on sandwich bread of your choice.
Creamier texture: Use mayo or yogurt.
