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Tarragon Tuna Salad

This recipe is adapted from one I found online, but can no longer find. The kids love this one and it goes fast at family gatherings.
Print Recipe
Servings: 8 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup Ditalini (uncooked) or other small pasta
  • 2 Hard Boiled Eggs peeled and diced
  • 2 cans Solid white tuna in water press to remove all liquid. Kirkland from Costco is great!
  • 6 Scallions sliced thin
  • Ground Black Pepper to taste
Dressing
  • 1¼ cup Dukes Real Mayonnaise
  • 2½ TBSP Dijon Mustard
  • 1 Lemon Juice and Zest
  • 2 tsp Dried Tarragon or handful of chopped fresh tarragon

Method
 

  1. Cook ditalini according to package instructions, drain, and set aside (you can boil the eggs with the ditalini if you like).
  2. In large measuring cup or small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, zest, and tarragon. Set aside and give the dressing time to sit and absorb tarragon flavor.
  3. In a large bowl, flake tuna with fork and stir for uniform consistency. Add green onions and eggs. Sprinkle with fresh ground pepper. Stir to combine.
  4. Add ditalini to tuna mixture, stir together, then fold in dressing.
  5. Refrigerate for an hour or so.

Notes

Tuna salad can be served as is with bread or crackers or serve as a salad with lettuce and tomato with a sprinkle of Greek salad dressing.