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Tarragon Tuna Salad
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
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.