Have a Better Life

Here is another light and fresh recipe. I use Tuna on a weekly basis with several dishes and I often use salads as a main dish. This time I bring here a recipe from © EatingWell Magazine that is featured on Cooking.com called Tomato, Tuna & Tarragon Salad.

RECIPE INGREDIENTS

• 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 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

DIRECTIONS
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.

Vegetables are great for our health so ,use and abuse of vegetables on your dishes. Lettuce and almost all green vegetables are excellent to prevent and treat anemia, use them very often.

I hope you like the recipe!

This recipe was supposed to be published a couple of days earlier but cable man left me without Internet for three days.