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PdfCombine onion and 2 tbsp oil in small bow and microwave until onion begins to soften, about 2 minutes. Let onion mixture cool for 5 minutes. Place tuna in fine mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked.
Stir eggs, celery, radishes, lemon juice, sugar, salt, pepper, onion mixture, and remaining six tablespoons oil into tuna until well combined. Season with salt and pepper to taste. Salad can be refrigerated for up to twenty four hours. Serve with lettuce, spooning tuna mixture into leaves at table.