Save time by using vacuum-sealed pouches of tuna, which don't need to be drained.
Recipe information
Yield
Makes 4 servings
Ingredients
1/3 cup light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2/3 cup finely chopped celery
2/3 cup finely chopped red onion
3 tablespoons chopped fresh Italian parsley
2 7.06-ounce pouches water-packed chunk light tuna
20 Belgian endive leaves (from about 2 heads)
Fresh Italian parsley sprigs
Preparation
Step 1
Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Step 2
Spoon salad onto endive; place on platter. Garnish with parsley and serve.
Nutrition Per Serving
Per serving: calories
246; total fat
10 g; saturated fat
1 g; cholesterol
48 mg; fiber
9 g
#### Nutritional analysis provided by Bon Appétit
