LibreRecipes

Tuna, Red Onion, and Parsley Salad

Rating

Save time by using vacuum-sealed pouches of tuna, which don't need to be drained.

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

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.)
Spoon salad onto endive; place on platter. Garnish with parsley and serve.