Recipe information
Yield
4 Servings
Ingredients
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 two heads)
Fresh Italian parsely sprigs
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Preparation
Step 1
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. DO AHEAD: Can be prepared 6 hours ahead. Cover and refrigerate.
Step 2
Spoon salad onto endive; place on platter. Garnish with parsley and serve.