Tuna, Red Onion, and Parsley Salad

This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time.

• Ready In: 38 mins
• Serves: 4

Ingredients

• 3  tablespoons fat-free mayonnaise
• 1  tablespoon nonfat sour cream
• 1  tablespoon fresh lemon juice
• 1  teaspoon  grated lemon peel
• 2⁄3 cup celery, finely chopped
• 2⁄3 cup red onion, finely chopped
• 3  tablespoons fresh parsley, chopped (Italian is best but either is fine)
• 1 (6 ounce) can light chunk tuna in water
•  fresh parsley sprig, for garnish (optional)

Directions

1. Using a fork first four ingredients in medium bowl to blend.
2. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
3. Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.