"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tomato, Tuna and Tarragon Salad Recipe

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This recipe for Tomato, Tuna and Tarragon Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Tuesday, July 8, 2008


1/2 cup diced red onion
1/3 cup light mayonnaise
1/4 teaspoon kosher salt, or to taste
Freshly ground pepper to taste
2 (6 ounce) chunk light tuna in olive oil, drained
2 stalks celery, thinly sliced
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 wedges

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 the drained onion; stir to combine. Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.
Yield: 4 servings




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