Ingredients
- 1 small shallot, finely chopped
- 1/4 cup white wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons sugar
- 1 tablespoon chopped tarragon
- 1 small fennel bulb—cored and cut into 1/4-inch dice
- 1/2 English cucumber—peeled, seeded and diced
- Two 6-ounce cans olive oil–packed tuna, drained
- Kosher salt and freshly ground pepper
- Lettuce leaves or pita bread, for serving
Description
Food & Wine
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