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Ingredients
1 Small shallot, small dice
1/4 Cup white vinegar
3 Tablespoons extra-virgin olive oil
1 1/2 Teaspoons sugar
1 Tablespoon chopped tarragon
1 Small fennel bulb, cored, cut into 1/4 " dice
1/2 English cucumber, peeled, seeded & diced
2 (6 oz) cans olive oil-packed tuna, drained
Kosher salt & freshly ground pepper
Lettuce leaves or pita bread, for serving
Instructions
In a bowl, whisk the shallot, vinegar, oil, sugar and tarragon. Add fennel and cucumber and toss. Let stand for 5 minutes. Add tuna to the salad and season with salt and pepper. Spoon the salad into lettuce leaves or pita bread and serve.