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


Recipe Summary test

30 mins


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

2/3 cup tuna salad; 6-8 tomato wedges & 11/2 cups lettuce
259 calories; protein 27.5g; carbohydrates 14.8g; dietary fiber 3.5g; sugars 8.1g; fat 10.3g; saturated fat 2.1g; cholesterol 15.3mg; vitamin a iu 1582.9IU; vitamin c 33.2mg; folate 74.4mcg; calcium 67.3mg; iron 2.3mg; magnesium 55.8mg; potassium 731mg; sodium 719.9mg; thiamin 0.2mg.

3 vegetable, 3 lean meat