Salad: Tomato, Tuna & Tarragon Salad

By pavaldez

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, cut into 8 wedges

Details

Servings 4

Preparation

Step 1

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 the drained onion; stir to combine. Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.