Tomato, Tuna and Tarragon Salad Recipe

  • 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) chunk light tuna in olive oil, drained
  • 2 stalks celery, thinly sliced
  • 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 wedges
  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 the drained onion; stir to combine. Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.