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Tarragon Tuna Salad

 Tarragon Tuna Salad
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version from Billie Moss gets zip from mustard. "It makes a great light lunch or Sunday brunch item," she notes from El Sobrante, California.
4 ServingsPrep/Total Time: 10 min.


  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
  • 1 cup chopped celery
  • 1/4 cup chopped sweet onion
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon white pepper
  • Lettuce leaves, optional


  • In a small bowl, combine the tuna, celery and onion. Combine the
  • mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir
  • into tuna mixture. Serve on lettuce leaves if desired. Yield: 4
  • servings.
Nutritional Facts: 2/3 cup equals 169 calories, 7 g fat (1 g saturated fat), 31 mg cholesterol, 467 mg sodium, 4 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Tarragon Tuna Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.