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.
light mayonnaise, lemon juice, celery, red onion, fresh italian parsley, tuna, endive, fresh italian parsley sprigs
Taken from www.epicurious.com/recipes/food/views/tuna-red-onion-and-parsley-salad-109577 (may not work)