You don’t have to choose between tuna and egg salad. Enjoy them together in this tune egg salad with celery, pickles and the bite of tarragon.
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!
Why make this recipe
I really love the addition of a hard boiled egg in my tuna salad. It adds great flavor and gives me an extra dose of protein. The pickles add something sour, the celery crunch and tarragon gives it bite.
This is a real healthy and low carb lunch/meal to enjoy if you are choosing a healthier life style. I prefer to use these gorgeous baby lettuce leaves for wraps or cups for my tuna and egg salad, but you could still use bread or crackers if you want.
Ingredients you need
- Tuna: I prefer tuna packed in water. You can use tuna packed in oil.
- Celery: Celery is the classic crunch in tuna salad. You can also add cucumbers or red onions.
- Pickle: For a bit of sour, I use dill pickles and not sweet ones. You can also use green olives.
- Tarragon: If you don’t like tarragon, you can also use dill, chives or green onions.
- Baby lettuce: For lettuce cups, you can use bib lettuce, endive, radicchio or baby lettuce leaves.
1. Fill a small pot halfway with water and heat over high heat. Add egg and salt. Cover the pot and bring to boil. Once boiling, turn off heat and let egg continue cooking in the hot water for 7 more minutes.
2. When egg is done cooking, remove from heat and place in a small bowl filled with cold water and ice.
3. While egg is cooking, drain tuna and place in a bowl. Shred with a fork and then mix in celery, pickle, mayonnaise and tarragon.
4. When egg is cooled, using a knife or an egg slicer chop and gently stir into the tuna mixture. Serve with lettuce leafs to make lettuce wraps.
Expert Tips and Recipe FAQS
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.
Very little mayonnaise goes a long way in tuna salad. I don’t like a lot of mayonnaise, so I use less than what my husband prefers. You can also add more, so add it in bit by bit if you are picky.
- 1 large egg
- ¼ teaspoon salt
- 6 oz can of tuna, in water
- 1 celery stalk, diced
- ¼ cup pickle, diced
- 2 TBS mayonnaise
- 2 TBS diced tarragon
- Lettuce cups from bib or red lettuce
- Fill a small pot halfway with water and heat over high heat. Add egg and salt.
- Cover the pot and bring to boil. Once boiling, turn off heat and let egg continue cooking in the hot water for 7 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 lettuce leafs to make lettuce wraps.
Serving Suggestions: Serve on a bed of lettuce or with your favorite bread.
Amount Per Serving: Calories: 527Total Fat: 31gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 269mgSodium: 1820mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 50g
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