Tomato, Tuna & Tarragon Salad

From EatingWell: August/September 2005, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

Nutrition Profile

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (30% dv), Potassium (20% dv).

1 Carbohydrate Serving

Exchanges: 3 vegetable, 3 lean meat