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Tuna Salad with Fennel, Cucumber and Tarragon

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

The key to any delicious uncooked recipe is great ingredients. Here, a good-quality oil-packed tuna is essential. You can wrap the salad in lettuce or stuff it into pitas for a heartier meal.

  1. 1 small shallot, finely chopped
  2. 1/4 cup white wine vinegar
  3. 3 tablespoons extra-virgin olive oil
  4. 1 1/2 teaspoons sugar
  5. 1 tablespoon chopped tarragon
  6. 1 small fennel bulb—cored and cut into 1/4-inch dice
  7. 1/2 English cucumber—peeled, seeded and diced
  8. Two 6-ounce cans olive oil–packed tuna, drained
  9. Kosher salt and freshly ground pepper
  10. Lettuce leaves or pita bread, for serving
  1. In a bowl, whisk the shallot, vinegar, oil, sugar and tarragon. Add the fennel and cucumber and toss. Let stand for 5 minutes.
  2. Add the tuna to the salad and season with salt and pepper. Spoon the salad into lettuce leaves or pita bread and serve.
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