- 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 7.06-ounce pouches water-packed chunk light tuna
- 20 Belgian endive leaves (from about 2 heads)
- Fresh Italian parsley sprigs
- 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.