INGREDIENTS
2 cups
baby spinach leaves
3
strawberries, sliced
1/4 cup
blueberries
1
thin slices of red onion
3 oz
white tuna packed in water
1/4 cup
fruity extra virgin olive oil
heaping teaspoon of grainy mustard
1 tbsp
rice wine vinegar
1/2 tsp
sugar
1 tsp
chopped fresh tarragon leaves plus more for garnish
kosher salt and freshly ground black pepper