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