It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish.

Ingredients

• 2 cans (6 ounces each) light water-packed tuna, drained and flaked
• 1 cup chopped celery
• 1/4 cup chopped sweet onion
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons minced fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon white pepper
• lettuce leaves, optional

Directions

1. In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.