Tuna Tarragon Pasta Salad

"My husband and I love the unique flavor of the tuna pasta salad at our local Sweet Tomatoes restaurant. The natural sweetness from the tarragon blends beautifully with the mild tuna. I developed this recipe at home and it comes really close to real thing...maybe even surpassing it. The restaurant chain uses a mixed pasta consisting of broken spinach fettucini, broken regular fettucini and sea shells, but I don't usually keep all those pastas on-hand. I also took the liberty of adding peas (I just love peas and tuna together)."
photo by mailbelle photo by mailbelle
photo by mailbelle
photo by *Parsley* photo by *Parsley*
photo by Mercy photo by Mercy
Ready In:




  • 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.

Questions & Replies

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  1. Mary-Jeanine
    My first review for this website...I really like this recipe. It is exactly what I love about the Sweet Tomatoes dish. I happen to have tarragon growing in my herb garden, so I chopped up probably 3 TBSP fresh tarragon for this salad today. I served it to my quilting group of 15 and they all swooned and wanted the recipe. I used Bumble Bee white tuna so it wasn't a strong fishy taste. Thanks for a great recipe.
  2. *Parsley*
    I loved this salad! I especially liked the dressing. Loved that tarragon flavor. I opted to use the lemon juice over the vinegar because I like lemon with tuna. I used the greater amount of sugar listed. I added a little chopped onion....that's just my thing. I'll make this again. Thanx for posting.
  3. saturae
    This was pretty good! I didn't have enough mayo, so I put about a half a cup. Didn't use sour cream at all. It was sufficiently creamy! I also added some sweet pickle relish, and used multigrain spiral pasta instead of shells. I skipped the sugar, since I figured the relish would be sweet enough. This was a very pleasant recipe - thanks!
  4. kindcook
    Very light and refreshing! Really a unique flavor. I reduced the mayo to 2/3 cup and the pasta to 10 oz, left out the peas, and used light sour cream. I also opted for lemon juice over the vinegar. Didn't have Dijon mustard so I used regular yellow but it tasted great to me. Served it over lettuce and we ate it for lunch as the main meal. Yum!! Thanks a lot; will make again!
  5. Anne1673
    This recipe sounds wonderful! I love tarragon so I know this will be good. I will swap out the tuna for salad shrimp though. Not to fond of tuna. This recipe will definitely step up my shrimp pasta salad that I make often. Thank you!


Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
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