Tomato, Tuna & Tarragon Salad

Tomato, Tuna & Tarragon Salad

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 30 min 30 min



  • 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 Instruction

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.


  • 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: 469mg
  • Exchanges: 3 vegetable, 3 lean meat
  • Carbohydrate Servings: 1

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