Ingredients
-
2
-
2
-
1/4
-
1/4
-
1/4
-
1/4
-
3
-
1
-
1/4
-
1
-
1/2
-
-
-
-
Directions
Tangy Tarragon Tuna Salad,I find this tastes better the next day after the flavors have set in. It’s good with a fresh baguette or pita bread.,this had a really nice kinda different taste – i would do this again!i didnt have the nuts or relish or yogurt and basically just used whatever i had and it turned out nice….i added chilli powder to it to taste….yummy!,We made tuna melts for our labor day picnic at the park today and they were a huge hit all around with this tuna salad. I especially liked the use of yogurt so that it wasn’t too maynonaisy. I’m going to try it with toasted walnuts next time and see if that adds anything special to it– not that it needs it. Thanks for the great recipe!
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Steps
|
1
Done
|
Boil Eggs Until Cooked All the Way Through, 5 Minutes or So. |
|
2
Done
|
Drain Water from Tuna. Add to Mixing Bowl. Chop All Ingredients to Smaller Than Bite Size. Mix With Yogurt, Sour Cream (or Mayonnaise), Lemon Juice and Dill. Add Salt and Pepper to Taste. |
|
3
Done
|
*i Generally Make This Recipe by Sight, So You May Want to Add the Ingredients Slowly Until You Feel It Looks Even. |
