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. Source: EatingWell Magazine, August/September 2005

Marie Simmons


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

259 calories; 10.3 g total fat; 2.1 g saturated fat; 15 mg cholesterol; 720 mg sodium. 731 mg potassium; 14.8 g carbohydrates; 3.5 g fiber; 8 g sugar; 27.5 g protein; 1583 IU vitamin a iu; 33 mg vitamin c; 74 mcg folate; 67 mg calcium; 2 mg iron; 56 mg magnesium;