Tarragon Tuna Salad Food

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!

TARRAGON TUNA SALAD

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.

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 SALAD WITH GRAPES AND LEMON TARRAGON DRESSING

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.

TUNA TARRAGON PASTA SALAD

Steps:

• Whisk together the first six (dressing) ingredients.
• Fold in the tuna and peas.
• Toss in the pasta.
• Season with salt and pepper, to taste.
• Chill at least two hours before serving.
• The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.

TARRAGON-DIJON TUNA SALAD ON MUSTARD ROLLS

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.

TUNA SALAD SANDWICH WITH SWEET RELISH

Steps:

• Combine tuna, mayonnaise, relish and celery in a medium bowl. Divide the tuna salad between 2 slices of bread. Top each with a lettuce leaf and another slice of bread. Cut into halves or quarters.

TARRAGON PASTA SALAD

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.

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. Serve on lettuce leaves if desired.