EatingWell for a Healthy Heart Cookbook (2008)
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.
Active Time: 30 minutes |
Total Time: 30 minutes
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 (see Note)
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
Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.
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.
Per serving :
10 g Fat;
2 g Sat;
3 g Mono;
15 mg Cholesterol;
15 g Carbohydrates;
28 g Protein;
3 g Fiber;
667 mg Sodium;
731 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.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.