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 ca 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
Cooking Directions
Step 1
Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 255
- Carbohydrates: 14g
- Fat: 10g
- Protein: 27g
- Dietary Fiber: 3g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 15mg
- Potassium: 694mg
- Sodium: 668mg
- Exchanges: 3 vegetable, 3 lean meat
- Carbohydrate Servings: 1