Tuna Salad with Fennel, Cucumber and Tarragon

• FAST
• HEALTHY

Ingredients

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.