Garden Tuna Salad Recipe – Sunset Magazine

Ingredients

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