Sunday, August 28, 2011

Tangy Tarragon Tuna Salad

I first tried this mild, creamy, tangy, sweet tuna salad at the Sweet Tomatoes restaurant in Sandy, Utah. I could swear that it had cinnamon in it and for some reason it worked very well! Unfamiliar with Tarragon, I bought some and decided to recreate this salad. I went online and found that other people had done the same. They were missing the secret ingredient that was so minimal it was almost difficult to detect - cinnamon. Tarragon is now my new favorite herb. It has a sweet, mild root beer or black licorice flavor to it that works with the creamy dressing, fresh crisp peas and flakes of tuna.

the typical tuna salads are mushy and have pickles in them. This is nothing like that. You have to try it and you will be a fan!

Tangy Tarragon Tuna Salad

  • 1 cup mayonnaise (Kraft made with olive oil)
  • 1/2 cup Kraft light sour cream
  • 1 Tbsp lemon juice
  • 1 Tbsp dried Tarragon
  • 1Tbsp dijon mustard
  • 1 tsp sugar
  • 1/4 tsp cinnamon
  • 4 cans tuna, drained
  • 2 cups frozen green peas
  • 1 box pasta shells
  • 1/4 tsp salt
  • dash cracked pepper
Boil pasta and drain. Whisk together dressing ingredients. Fold peas and tuna into dressing. Pour over cooled pasta and carefully toss (try not to break up tuna too much. Keep it in large flakes). Chill for 2 hours. Enjoy!

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