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Tarragon Tuna Salad

It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, California
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings


  • 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. If desired, serve on lettuce leaves.
Nutrition Facts
2/3 cup: 151 calories, 7g fat (1g saturated fat), 38mg cholesterol, 373mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat.

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Average Rating:
  • justmbeth
    Mar 30, 2020

    I love tarragon but I was slightly disappointed in this recipe. Flavors and taste were good, but it tasted like a normal tuna salad to me. I did use dried tarragon. I would like to try with fresh next time.

  • annrms
    Mar 3, 2020

    I had leftover, cooked swordfish, and I made this recipe with the flaked swordfish. I also added a few capers. Loved the taste of the tarragon and the crunch of the vegetables. Served it with fresh pita bread.

  • cynandtom
    Aug 22, 2016

    I love this flavorful tuna salad! The only change I made was adding extra mayo. I served with lettuce in a pita.

  • Luvorlando
    Mar 28, 2012

    To die for recipe! It is easily the best tuna salad we've ever had and can hold its own against any gourmet restaurant recipe.