Tomato, Tuna & Tarragon Salad

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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.

Tomato, Tuna & Tarragon Salad
Nutritionist Tested & Approved

Time: 30 minutes

Ingredients
  • 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

Directions
  1. Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.

  2. 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.


Nutritional Facts

Servings
4
Calories
259
Carbohydrates
15g
Cholesterol
15mg
Dietary Fiber
3g
Fat
10g
Monounsaturated Fat
3g
Potassium
731mg
Protein
28g
Saturated Fat
2g
Sodium
667mg
Bonus
Vitamin C (50% daily value)
Vitamin A (30% dv)
Potassium (20% dv)
Carbohydrate Servings
1
Exchanges
3 vegetable
3 lean meat

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