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

1. Whisk first 3 ingredients in medium bowl to blend.
2. Mix in celery, onion, and chopped parsley.
3. Stir in tuna.
4. Season salad with salt and pepper.
5. (Can be prepared 6 hours ahead.
6. Cover and refrigerate.)
7. Spoon salad onto endive; place on platter.
8. 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)