Tomato, Tuna & Tarragon Salad
Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.Advertisement
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.
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.
3 vegetable, 3 lean meat