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Recipe of the day - 6/14 - Tuna, Red Onion and Parsley Salad
Tuna, Red Onion and Parsley Salad
1/3 cup light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2/3 cup finely chopped celery
2/3 cup finely chopped red onion
3 tablespoons chopped fresh Italian parsley
2 7.06-ounce pouches water-packed chunk light tuna
20 Belgian endive leaves (from about 2 heads)
Fresh Italian parsley sprigs
Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Spoon salad onto endive; place on platter. Garnish with parsley and serve.
Makes 4 servings.
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