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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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:
1. 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.
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