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Tuna, Red Onion, And Parsley Salad


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  • 1/3 cup light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 2/3 cup finely-chopped celery
  • 2/3 cup finely-chopped red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 2 pouches water-packed chunk light tuna - (7.06 oz ea)
  • 20 Belgian endive leaves (from about 2 heads)
  • Fresh Italian parsley sprigs


Servings 4


Step 1

Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Spoon salad onto endive; place on platter. Garnish with parsley and serve.

This recipe yields 4 servings.

Per serving: calories, 246; total fat, 10 g; saturated fat, 1 g; cholesterol, 48 mg; fiber, 9 g

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