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.
Time: 30 minutesIngredients
1/2 cup diced red onion
1/3 cup reduced-fat mayonnaise
1/4 teaspoon kosher salt
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
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 onion; stir to combine. Serve on top of the lettuce (or mixed greens) with tomato and lemon wedges.
If preparing ahead of time: Store in an airtight container in the refrigerator for up to 1 day.
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin C (50% daily value)
- Vitamin A (30% dv)
- Potassium (20% dv)
- Carbohydrate Servings
- 3 vegetable
- 3 lean meat