- 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.