Tuna Salad with Fennel, Cucumber and Tarragon

The key to any delicious uncooked recipe is great ingredients. Here, a good-quality oil-packed tuna is essential. You can wrap the salad in lettuce or stuff it into pitas for a heartier meal.


Slideshow:  More Main Course Salads


  • Total Time:
  • Servings: 4

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  • 1 small shallot, finely chopped
  • 1/4 cup white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons sugar
  • 1 tablespoon chopped tarragon
  • 1 small fennel bulb—cored and cut into 1/4-inch dice
  • 1/2 English cucumber—peeled, seeded and diced
  • Two 6-ounce cans olive oil–packed tuna, drained
  • Kosher salt and freshly ground pepper
  • Lettuce leaves or pita bread, for serving

How to make this recipe

  1. In a bowl, whisk the shallot, vinegar, oil, sugar and tarragon. Add the fennel and cucumber and toss. Let stand for 5 minutes.

  2. Add the tuna to the salad and season with salt and pepper. Spoon the salad into lettuce leaves or pita bread and serve.

Contributed By Published August 2007

490660 recipes/tuna-salad-fennel-cucumber-and-tarragon 2013-12-06T23:54:56+00:00 Nick Fauchald summer|fast-column|american|salads|side-dishes|4|fast|healthy|no-cook|weeknight-dinner|lunch august-2007,tuna salad,fennel salad,Nick Fauchald,fast salad,tarragon dressing recipes,tuna-salad-fennel-cucumber-and-tarragon 490660

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