Provided by EatingWell


PREP TIME
30 minutes COOK TIME
30 minutes LEVEL
Easy SERVES
4
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:

* 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 (I use water), 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

Preparation:

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.

Nutritional Information:
Per serving
Calories 255 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 14 g
Dietary Fiber 3 g
Fat 10 g
Saturated Fat 2 g
Monosaturated Fat -
Polysaturated Fat -
Protein 27 g
Potassium 694 mg
Sodium 668 mg
Iron -
Cholesterol 15 mg
Folic Acid -
Nutritional Bonus:
Per serving
Vitamin C (50% daily value), Vitamin A (30% dv), Potassium (20% dv).