Trio Of Ts Salad Tuna Tomato And Tarragon Recipes

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:

• 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.

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.

TUNA IN TOMATO-TARRAGON BROTH

Steps:

• Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
• In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Finish the sauce with butter. Serve 4 tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired.

TARRAGON TOMATO SALAD

Steps:

• Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
• To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
• To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
• To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
• Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.

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.

PASTA SALAD WITH MARINATED TOMATOES AND TUNA

Steps:

• Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.
• Bring a large pot of water to a boil and season generously with salt.
• Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.
• Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.