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Ingredients

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

Description

Tomatoes And Tuna Were Meant For Each Other, And Fresh Tarragon Seals The Deal. Soaking The Onion In Cold Water Tames The Heat And Sweetens Its Taste.

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