Tuna Salad With Fennel, Cucumber and Tarragon |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Food & Wine. August 2007. They suggest stuffing this into pitas. YUM! Ingredients:
1 small shallot, finely chopped |
1/4 cup white wine vinegar |
3 tablespoons extra virgin olive oil |
1 1/2 teaspoons sugar |
1 tablespoon chopped tarragon |
1 small fennel bulb, cored and cut into 1/4-inch dice |
1/2 english cucumber, peeled seeded and diced |
2 (6 ounce) cans tuna packed in oil, drained |
kosher salt & freshly ground black pepper |
lettuce leaves or pita bread, for serving |
Directions:
1. In a bowl, whisk the shallot, vinegar, oil, sugar and tarragon.
2. Add the fennel and cucumber and toss. Let stand for 5 minutes.
3. 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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