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 onion; stir to combine. Serve on top of the lettuce (or mixed greens) with tomato and lemon wedges.
Makes 4 servings.

Nutrition Information:
Per serving: 255 calories; 10 g fat (2 g saturated fat, 3g mono unsaturated fat); 15 mg cholesterol; 14 g carbohydrates; 27 g protein; 3 g fiber; 668 mg sodium; 694 mg potassium

Nutrtion Bonus: Vitamin C (50% daily value), Vitamin A (30% dv), Potassium (20% dv).

Exchanges: 3 vegetable, 3 lean meat

Carbohydrate Servings: 1