Tarragon Tuna Salad
Light & Tasty
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It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version from Billie Moss gets zip from mustard. "It makes a great light lunch or Sunday brunch item," she notes from El Sobrante, California.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 10 min.
Ingredients:
- 2 cans (6 ounces each) light water-packed tuna, drained and flaked
- 1 cup chopped celery
- 1/4 cup chopped sweet onion
- 1/3 cup reduced-fat mayonnaise
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon white pepper
- Lettuce leaves, optional
Directions:
In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. Serve on lettuce leaves if desired. Yield: 4 servings.