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Tarragon Tuna Salad

By: Billie Moss  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 54 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 (6 ounce) cans light water-packed albacore 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
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon white pepper
  • Lettuce Leaves

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.

Footnotes

  • Nutritional Analysis: One serving (2/3 cup) equals 169 calories, 7 g fat (1 g saturated fat), 31 mg cholesterol, 467 mg sodium, 4 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 very lean meat, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2007 by Marie 
I omitted the celery because I am not a huge fan but this tuna was excellent served over lettuce! MORE

 
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