Tomato, Tuna & Tarragon Salad

http://www.eatingwell.com/recipes/tomato_tuna_tarragon_salad.html

From EatingWell:  August/September 2005, EatingWell for a Healthy Heart Cookbook

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.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

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, 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.

Nutrition

Per serving : 255 Calories; 10 g Fat; 2 g Sat; 3 g Mono; 15 mg Cholesterol; 14 g Carbohydrates; 27 g Protein; 3 g Fiber; 668 mg Sodium; 694 mg Potassium

1 Carbohydrate Serving

Exchanges: 3 vegetable, 3 lean meat

Tips & Notes

• Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 day.