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Tarragon Tuna Salad
from the kitchen of Sharmagne Leland-St. John

l can (6 oz) water-packed tuna, drained & flaked
1/2 cup chopped fennel bulb (anise)
chopped red onion to taste
2 tablespoons mayonaisse 
l  tablespoon  minced Italian  parsley                          
1/2 tablespoon  lemon juice                                                          
1/2 teaspoon fresh tarragon if available  or 1/4 teaspoon dried tarragon                     
1/4 teaspoon Dijon mustard     
1 1/2 teaspoons minced capers                       
freshly ground black pepper to taste


Place the drained tuna into a medium sized bowl.   Chop and add the fennell and onion.  With a fork, flake the tuna and mix well with the mayonaisse.  Add the minced parsley and lemon juice and mix again.  Add the tarragon and the mustard mix well.  Add the capers and stir in.  Sprinkle with pepper and serve on leaves of Belgian endive.

Arrange the endive with the cut ends to the center of the plate and the points facing outward in a star pattern.  Place a cherry tomato in the center of each plate. 


Editor's note:  My friend Pauline sent a variation of this recipe to me, and when I started to make it in my kitchen, I began to improvise and added a touch of my own. 

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