Tuna Salad With Fennel, Cucumber and Tarragon

“Food & Wine. August 2007. They suggest stuffing this into pitas. YUM!”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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