Garden Tuna Salad

Course Salads

Ingredients in this Recipe

1 cup finely chopped inner celery stalks, tender leaves reserved
1 lemon, rinsed and cut into 8 wedges
1 to 2 tablespoons minced parsley
1/4 cup drained capers
2 cans (6 oz. each) oil or water packed albacore or chunk style tuna, drained well
3 tablespoons finely chopped red onion or shallots
4 hard cooked large eggs, shelled
About 1 cup small cherry tomatoes, stemmed, rinsed, and drained (see notes)
About 1/2 cup drained niÃ§oise or black ripe olives (see notes)
About 1/2 teaspoon fresh ground pepper
About 3/4 cup mayonnaise (regular, or half reduced fat and half sour cream)
About 4 cups inner romaine or butter lettuce leaves, rinsed and crisped
Paprika (optional)
Salt

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