Tuna Tarragon Tomato Salad Recipes

SOUPLANTATION TUNA TARRAGON SALAD

Steps:

• Set a large pot of water to boil over high heat. Once boiling, add shell pasta. Boil, stirring occasionally, until pasta is cooked through and al dente, about 10 minutes. Using a small strainer, scoop out the cooked pasta and pour into a large mixing bowl, leaving the water in the pot. Add the spinach fettuccine and boil until cooked through and al dente, about 8 minutes. Drain pasta into a colander in the sink. Add fettuccine to the same mixing bowl. Set aside to cool.
• In a medium bowl, combine mayonnaise, sour cream, pickle juice, tarragon, salt and pepper. Whisk well to combine. Pour over cooled pasta. Add diced pickles, celery, celery leaves and tuna, being sure to break up the tuna into smaller pieces.
• Gently toss the pasta with a large spoon, being sure all the pasta is coated in the dressing. Serve immediately or chill.

TARRAGON TUNA SALAD

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.

TUNA TARRAGON SALAD (SWEET TOMATOES

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!

TUNA IN TOMATO-TARRAGON BROTH

Steps:

• Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
• In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Finish the sauce with butter. Serve 4 tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired.

TOMATOES AND TUNA SALAD

Steps:

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

TANGY TARRAGON TUNA SALAD

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 TUNA SALAD

Steps:

• Drain and flake tuna; add celery and relish.
• Combine the remaining ingredients; mix well.
• Add to tuna; mix thoroughly. Serve on crisp lettuce.