My F&W
quick save (...)

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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.