|
|
|
|
|
|
|
Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: 4 servings
|
Tomatoes and tuna were meant for each other, and fresh tarragon seals the deal. Soaking the onion in cold water tames the heat and sweetens its taste.
Make Ahead Tip: Cover and refrigerate for up to 1 day. |
RECIPE INGREDIENTS
| 1/2 cup diced red onion |
| 1/3 cup light mayonnaise |
| 1/4 teaspoon kosher salt, or to taste |
| Freshly ground pepper to taste |
| 2 6-ounce cans chunk light tuna in olive oil, drained |
| 2 stalks celery, thinly sliced (about 1 cup) |
| 1/4 cup packed coarsely chopped fresh tarragon leaves |
| 8 cups torn lettuce or mixed greens |
| 1 pound small ripe tomatoes, cut into wedges |
| 1 lemon, cut into 8 wedges |
|
|
|
DIRECTIONS
Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.
|
Whisk mayonnaise, salt and pepper in a medium bowl. Add tuna, celery, tarragon and the drained onion; stir to combine. Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.
|
|
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
|
|
| Part of These Recipe Collections |
Find Similar Recipes » |
|
|
|
|
|
|
Nutrition Facts per Serving
Yield: 4 servings
|
|
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Collections
|
|
|
|
|
|
|
|
|
|
|
