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.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 255 calories; 10 g fat (2 g sat, 3 g mono); 15 mg cholesterol; 14 g carbohydrate; 27 g protein; 3 g fiber; 668 mg sodium; 694 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Vitamin A (30% dv), Potassium (20% dv).
1 Carbohydrate Serving
Exchanges: 3 vegetable, 3 lean meat

MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 1 day.

This was very good. I would suggest making the changes I made after the first time: at least 1tbl less of the mayo, and don't add the salt until you've mixed it all, seen as some tuna has a saltier taste than others. I sometimes add sliced cucumber to the plate, and it's great on a hot day/night you don't want to turn the burners/oven on.

smb, Boston, MA

A refreshing ending to a summer's day. My husband suggests chilling the salad when serving it on a hot day. Next time i'll make it right after breakfast, mixing in the drained onions and the tomatoes at the last minute.

Tina, Bellingham, WA