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. 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,
Make Ahead Tip: Cover and refrigerate for up to 1 day.
cut into 8 wedges
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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.