Tarragon Tuna Salad Recipes

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TUNA TARRAGON SALAD (SWEET TOMATOES



Tuna Tarragon Salad (Sweet Tomatoes image

This is the exact recipe for Sweet Tomatoes/Soup Plantation's Salad. I go there as often as possible for this salad. Finally learned how to make it myself. Word to the wise, DO NOT TASTE IT BEFORE THE 8 HOURS OR IT WON'T TASTE RIGHT. Trust me, its worth the wait!

Provided by christytownshend

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon salt
5 cups small shell pasta
1 1/4 cups penne pasta
1 cup spinach fettuccine (3-inch pieces)
2 tablespoons canola oil
2 (6 ounce) cans tuna in water
2 cups sweet pickle juice (small jar contains about 1 cup)
1 3/4 cups mayonnaise
1 1/2 cups sweet pickles (diced)
1 cup celery (diced)
1/2 cup sour cream
1 1/2 tablespoons dried tarragon leaves
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • For the pasta: In a large pot, bring 3 quarts of water and 1 tablespoon salt to a full boil. Add pastas and cook for about 10 minutes until al dente. Immediately strain pasta and cool by running cold water over pasta in strainer. Drain pasta completely and place in a bowl. Coat pasta with canola oil to prevent sticking.
  • For the dressing: Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine.
  • Combine the dressing and cooked pasta and mix thoroughly. ALLOW SALAD TO MARINATE FOR 8 HOURS! After 8 hours, top with more pickle juice and salt and pepper to taste.
  • Bon Apetite!

Nutrition Facts : Calories 842.4, Fat 35.1, SaturatedFat 7, Cholesterol 51.2, Sodium 2666, Carbohydrate 106, Fiber 5.7, Sugar 11.9, Protein 27.4

TARRAGON TUNA SALAD



Tarragon Tuna Salad image

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. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 373mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

TUNA SALAD WITH GRAPES AND LEMON TARRAGON DRESSING



Tuna Salad with Grapes and Lemon Tarragon Dressing image

Provided by Food Network

Yield 1/2 cup dressing

Number Of Ingredients 13

1/2 cup mayonnaise
1½ teaspoons finely grated lemon zest
1½ teaspoons lemon juice
1½ teaspoons tarragon vinegar
1/2 teaspoon dried tarragon leaves, crushed
1/8 teaspoon ground black pepper
2 cans (6 oz. each) solid white tuna (drained)
1 cup red California seedless grapes, halved
1/3 cup toasted walnuts, chopped
1/3 diced celery
2½ tablespoons diced yellow onion
1 each hard boiled egg, peeled and chopped (optional)
1/3 cup Lemon Tarragon Dressing (see below)

Steps:

  • In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Add dressing and combine until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings. (Yield: 3 cups of Tuna Salad.) To make Lemon Tarragon Dressing: Combine all ingredients in a large bowl, then gently combine with tuna mixture.

TARRAGON TUNA STEAKS



Tarragon Tuna Steaks image

Tarragon adds a twist to this great marinade that can also be used with swordfish or shark steaks! Tasted better than a filet mignon!

Provided by DOREENB

Categories     Seafood     Fish     Tuna

Time 4h20m

Yield 4

Number Of Ingredients 6

3 tablespoons olive oil
2 cloves garlic, peeled and minced
2 tablespoons tarragon vinegar
½ teaspoon dried tarragon
freshly ground black pepper to taste
1 ½ pounds fresh tuna steaks

Steps:

  • In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 0.6 g, Cholesterol 65.2 mg, Fat 18.5 g, Protein 39.9 g, SaturatedFat 3.5 g, Sodium 67.1 mg

TANGY TARRAGON TUNA SALAD



Tangy Tarragon Tuna Salad image

I find this tastes better the next day after the flavors have set in. It's good with a fresh baguette or pita bread.

Provided by One Little Deer

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (6 ounce) cans solid white tuna, in water
2 hard-boiled eggs (1 per can)
1/4 cup walnuts, chopped
1/4 cup celery, chopped fine
1/4 cup dill pickles, chopped fine or 1/2 tablespoon capers
1/4 red onion, chopped fine
3 tablespoons plain yogurt
1 tablespoon sour cream or 1 tablespoon mayonnaise
1/4 lemon, juice of, fresh
1 teaspoon dill
1/2 teaspoon tarragon
salt and pepper

Steps:

  • Boil eggs until cooked all the way through, 5 minutes or so.
  • Drain water from tuna. Add to mixing bowl. Chop all ingredients to smaller than bite size. Mix with yogurt, sour cream (or mayonnaise), lemon juice and dill. Add salt and pepper to taste.
  • *I generally make this recipe by sight, so you may want to add the ingredients slowly until you feel it looks even.

TARRAGON-DIJON TUNA SALAD ON MUSTARD ROLLS



Tarragon-Dijon Tuna Salad on Mustard Rolls image

Provided by Food Network

Time 4h25m

Yield 6 servings

Number Of Ingredients 23

1/4 cup Dijon mustard (recommended: Edmond Fallot Taragon)
2 tablespoons apple cider vinegar
1/4 cup vegetable oil
1 tablespoon chopped fresh tarragon leaves
2 tablespoons honey
3 tablespoons sour cream
3 (6-ounce) cans albacore tuna
1/4 cup diced red onion
1/2 cup julienned jicama
1/2 cup golden raisins
1/2 cup shredded carrots
1/4 cup sunflower seeds
Mustard Rolls, recipe follows
Lettuce, for serving
3 cups warm water
1 tablespoon active dry yeast
1 tablespoon salt
1/4 cup vegetable oil, plus more for oiling pan
1/2 cup whole-grain mustard
5 cups all-purpose flour, plus more for dusting surface
1/4 cup butter
2 tablespoons honey
2 tablespoons whole-grain mustard seeds

Steps:

  • Thoroughly whisk together dressing ingredients in a large bowl. Add tuna to bowl and toss to coat with dressing. Fold in the remaining ingredients. Cover and refrigerate for 1 hour. Serve tuna salad on mustard rolls with lettuce.
  • In the bowl of an electric mixer fitted with a dough hook, stir water, yeast, salt, oil, mustard, and 2 cups of flour together; beat until mixed. Add remaining flour, 1/2 cup at a time, beating until the dough holds together. Remove from mixer and knead on a floured surface until dough springs back when poked with your finger. Place in an oiled bowl and let rise until doubled in size. Punch down and let rise again. Knead lightly and shape into rolls. Let rise 1 more time and then brush with glaze.
  • Preheat oven to 425 degrees F.
  • Bake for 20 to 25 minutes. Let rolls cool for 5 minutes before slicing in half and serving with a hearty portion of tuna salad topped with lettuce.

TARRAGON PASTA SALAD



Tarragon Pasta Salad image

The refreshing tuna salad with pasta and a savory tarragon dressing make a colorful and flavorful addition to any summer lunch or picnic menu. The recipe can be easily doubled if you need to feed a hungry crowd.-Toni Churchin, Irvine, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 9

8 ounces bow tie pasta, cooked and drained
1 can (9 ounces) tuna in water, drained and flaked
1/3 cup chopped sweet red pepper
1/4 cup sliced green onions
3/4 cup Miracle Whip
4 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the pasta, tuna, red pepper and onions. In a small bowl, whisk remaining ingredients. Pour over salad and toss gently. Chill for 1 hour.

Nutrition Facts : Calories 390 calories, Fat 23g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 493mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

TARRAGON TUNA SALAD



Tarragon Tuna Salad image

This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor. You must try this!

Provided by MARIA BUJAK

Categories     Tuna Salad

Time 55m

Yield 4

Number Of Ingredients 12

⅓ cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 teaspoon minced lemon zest
2 teaspoons lemon juice
1 teaspoon Dijon mustard
⅛ teaspoon black pepper
1 (12 ounce) can solid white tuna packed in water, drained and flaked
8 (1 ounce) slices white or whole wheat bread
8 thin slices red tomato
4 (1 ounce) slices provolone cheese

Steps:

  • Whisk together mayonnaise, parsley, chives, tarragon, lemon zest, lemon juice, Dijon mustard, and pepper in a bowl until well combined. Gently stir in the flaked tuna, cover, and refrigerate until chilled, about 30 minutes.
  • Spread tuna evenly over four of the bread slices. Top with tomatoes, and cheese if using, then top with remaining bread slices.

Nutrition Facts : Calories 485.3 calories, Carbohydrate 31.1 g, Cholesterol 51.7 mg, Fat 24.7 g, Fiber 1.6 g, Protein 33.5 g, SaturatedFat 7.6 g, Sodium 814.5 mg, Sugar 3 g

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