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.
- 1/2 cup diced red onion
- 1/3 cup light mayonnaise
- 1/4 teaspoon kosher salt, or to taste
- Freshly ground pepper, to taste
- Two 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
Place the onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.
Whisk the mayonnaise, salt and pepper in a medium bowl. Add the 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 Publisher. All rights reserved.
nutrition information per serving
281 calories; 13g total fat; 2g total saturated fat; 21mg cholesterol; 584mg sodium; 6g carbohydrates; 3g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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