Tuna Salad with Fennel, Cucumber and Tarragon

• 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 bulbcored and cut into 1/4-inch dice
• 1/2 English cucumberpeeled, seeded and diced
• Two 6-ounce cans olive oilpacked tuna, drained
• Kosher salt and freshly ground pepper
• Lettuce leaves or pita bread, for serving

1. In a bowl, whisk the shallot, vinegar, oil, sugar and tarragon.
2. Add the fennel and cucumber and toss.
3. Let stand for 5 minutes.
4. Add the tuna to the salad and season with salt and pepper.
5. Spoon the salad into lettuce leaves or pita bread and serve.

shallot, white wine vinegar, extravirgin olive oil, sugar, tarragon, bulbcored, olive oilpacked tuna, kosher salt, bread

Taken from www.foodandwine.com/recipes/tuna-salad-with-fennel-cucumber-and-tarragon (may not work)