"Tomatoes and tuna were meant for each other, and fresh tarragon seals the deal. Soaking the onion in cold water tames the heat and sweetens its taste...."
INGREDIENTS
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1/2 cup diced red onion
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1/3 cup reduced-fat mayonnaise
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1/4 teaspoon kosher salt
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Freshly ground pepper to taste
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2 6-ounce cans chunk light tuna in olive oil, drained
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2 stalks celery, thinly sliced (about 1 cup)
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1/4 cup packed coarsely chopped fresh tarragon leaves
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8 cups torn lettuce, or mixed greens
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1 pound small ripe tomatoes, cut into wedges
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1 lemon, cut into 8 wedges