Tangy Tarragon Tuna Salad

"I find this tastes better the next day after the flavors have set in. It's good with a fresh baguette or pita bread."
Tangy Tarragon Tuna Salad created by Tinkerbell
Ready In:




  • 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.

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  1. Shanaz
    this had a really nice kinda different taste - i would do this again!<br/><br/>i didnt have the nuts or relish or yogurt and basically just used whatever i had and it turned out nice....i added chilli powder to it to taste....<br/>yummy!
  2. ProfLibertine
    We made tuna melts for our labor day picnic at the park today and they were a huge hit all around with this tuna salad. I especially liked the use of yogurt so that it wasn't too maynonaisy. I'm going to try it with toasted walnuts next time and see if that adds anything special to it-- not that it needs it. Thanks for the great recipe!
  3. Mother of Dragons
    I just threw this together with what I had on-hand and it was excellent! I used 3 cans of chunk light (5 oz), mayo, red onions, 3 hard-boiled eggs, celery, sweet relish, walnuts, lemon juice, salt & pepper. It was super easy! I put it on whole weat bread, topped it with last night's left over salad, another piece of bread and it was sooooo good! You can't go wrong with this one.
  4. Tinkerbell
    Well, I'd love to see how good it is tomorrow, but there are NO leftovers! What a deliciously unique recipe! I used pecans (due to walnut allergy) and thought I had yogurt, but one of the kids must've eaten it. Of course THAT never happens when I actually buy it for them! LOL So I used about half & half of the mayo & sour cream; just eyeballing it to a good consistency. I went with the caper option (chopped fine) because I had them on hand and my 1/4 of a lemon gave me about 1-1/2 Tablespoons of juice. We were very impressed with the combination of flavors & we'll look forward to having this again. I served it both on cracked wheat toast and a bed of lettuce. On the salad I sprinkled a bit of fresh grated Asiago cheese. Thanks for sharing, One Little Deer! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
  5. Tinkerbell
    Tangy Tarragon Tuna Salad Created by Tinkerbell


I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills. Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.
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