Tomato, Tuna & Tarragon Salad
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.
Ingredients
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1/2 cup diced red onion
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1/3 cup reduced-fat mayonnaise
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1/4 teaspoon kosher salt
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Freshly ground pepper to taste
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2 6-ounce cans chunk light tuna in olive oil, drained
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2 stalks celery, thinly sliced (about 1 cup)
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1/4 cup packed coarsely chopped fresh tarragon leaves
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8 cups torn lettuce, or mixed greens
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1 pound small ripe tomatoes, cut into wedges
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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.
Tip:
MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 1 day.
Nutrition information
Calories 255, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 15 mg, Sodium 668 mg, Carbohydrate 14 g, Fiber 3 g, Protein 27 g, Potassium 694 mg. Daily Values: Vitamin A 30%, Vitamin C 50%. Exchanges: Vegetable 3,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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