Tuna Salad With Fennel, Cucumber And Tarragon

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1 small shallot, finely chopped

1/4 cup white wine vinegar

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons sugar

1 tablespoon chopped tarragon

1 small fennel bulb—cored and cut into 1/4-inch dice

1/2 English cucumber—peeled, seeded and diced

Two 6-ounce cans olive oil–packed tuna, drained

Kosher salt and freshly ground pepper

Lettuce leaves or pita bread, for serving

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