You don’t have to choose between tuna and egg salad. Enjoy them together with celery, pickles and the bite of tarragon. Sponsored by Davidsons Safest Choice Eggs™.
I have been an avid tuna lover all of my life, which is funny because I can’t get any of my kids to eat the stuff! When I was single and had cats instead of kids, I’d crack open my can of tuna and my kitties would run from all parts of the apartment to lick the scraps I left behind for them.
Over the years, my love for tuna hasn’t swayed at all and my basic recipe hasn’t altered either. With some meals, I like to rework and experiment, but for others, there is one combination I like and one only!
Most people choose tuna salad or egg salad, but I like to combine the two. It’s not gross, it’s not weird, it’s actually quite delicious!
I mix one can of tuna with pickles, celery and tarragon (for bite!). Then gently mix in the chopped hard boiled egg with mayo and I start nibbling before the bowl makes it to the table.
As I’m still on my resolution path to eating healthy and exercising, I have taken bread (mostly) out of my diet. I prefer to use these gorgeous baby lettuce leaves for wraps or cups for my tuna and egg salad.
Now, let’s talk herbs. I’ve seen tuna salad with dill and parsley. Don’t be afraid of tarragon. It has a bold, slightly peppery flavor that really gives any dish kick. I never tried fresh tarragon until after I got married.
Persians love their fresh herbs, and that was how I was introduced to tarragon. Now I use it in everything, from breakfast eggs to sandwiches, salads and anything else I can think of – including that Kale Pesto I made a few weeks back!
How about you? Are you a tuna salad eater or an egg salad eater? What is your secret ingredient that makes your salad magical?
- 1 egg, large
- 1/4 tsp salt
- 6 oz can of tuna, in water
- 1 celery stalk, diced
- 1/4 cup pickle, diced
- 2 TBS mayonnaise
- 2 TBS tarragon, diced
- 2 cup spring salad mix, (optional)
- Fill a small pot halfway with water and heat over high heat.
- Add egg and salt.
- Cover the pot and bring to boil. Boil for approximately 3 minutes, then remove from heat and let egg continue cooking in the hot water for 2 more minutes.
- When egg is done cooking, remove from heat and place in a small bowl filled with cold water and ice.
- While egg is cooking, drain tuna and place in a bowl.
- Shred with a fork and then mix in celery, pickle, mayonnaise and tarragon.
- When egg is cooled, using a knife or an egg slicer chop and gently stir into the tuna mixture.
- Serve with spring salad mix.
Serving Suggestions: Serve on a bed of lettuce or with your favorite bread.