Albacore Tuna Salad with Fresh Herbs and Quick-Pickled Onions Recipe
Introduction
This refreshing Albacore Tuna Salad combines tender tuna with crisp vegetables and bright, creamy herbs. The sweet pickled onions add a delightful tang, while the smooth dressing ties everything together for a satisfying meal perfect for lunch or a light dinner.
Ingredients
- 1 small red onion (halved and thinly sliced)
- ¾ cup water
- 4 tablespoons rice vinegar
- 1 ½ tablespoons sugar
- 2 teaspoons kosher salt
- 2 tablespoons sour cream
- ¼ cup mayonnaise
- 1 tablespoon buttermilk
- 1 teaspoon lemon juice
- 2 tablespoons shallot (finely chopped)
- 1 tablespoon dill (finely chopped)
- 1 tablespoon tarragon (finely chopped)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 6.7 oz yellowfin tuna in oil (such as Tonnino)
- 5 ribs celery (cut diagonally)
- ½ medium fennel bulb (thinly sliced)
- 3 Persian cucumbers (cut diagonally)
- 2 stems tarragon (torn)
- 2 stems dill (torn)
- 2 tablespoons parsley (finely chopped)
- 1 lemon (zested)
- ¼ lemon (juiced)
- 1 teaspoon flaky sea salt
Instructions
- Step 1: Prepare the sweet pickled onions by slicing the halved red onion thinly. Rinse the slices under warm water and place them in a bowl.
- Step 2: In a small saucepan, combine water, rice vinegar, sugar, and kosher salt. Bring to a boil, then pour the hot liquid over the onions. Let them sit at room temperature for 15 minutes to quick pickle while you prepare the rest of the salad.
- Step 3: For the creamy herb dressing, mix the sour cream, mayonnaise, buttermilk, lemon juice, finely chopped shallot, dill, tarragon, garlic powder, and kosher salt together in a bowl. Set aside.
- Step 4: Prepare the vegetables by cutting cucumbers in half, scooping out the seeds, and slicing diagonally into half-inch pieces. Trim celery ribs and cut diagonally. Slice the fennel bulb thinly after removing the core.
- Step 5: In a mixing bowl, combine the cucumbers, celery, fennel, lemon zest, torn dill and tarragon, and chopped parsley. Add the drained tuna, breaking it into smaller pieces. Pour in the tuna oil, squeeze the lemon juice, and sprinkle with flaky sea salt. Gently toss together.
- Step 6: To assemble, spread the creamy herb dressing evenly on a serving platter. Top with the tossed tuna salad. Serve immediately on its own or with toasted bread.
Tips & Variations
- Use freshly torn herbs for a brighter flavor; dried herbs will work but reduce quantities by half.
- Swap yellowfin tuna with albacore or canned light tuna for a budget-friendly option.
- Add a pinch of red pepper flakes to the dressing for a bit of heat.
- Serve the salad chilled for a refreshing dish on warm days.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness. Reheat is not recommended; enjoy the salad cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tuna instead of jarred tuna in oil?
Yes, canned tuna works well. Drain it well but consider adding a bit of olive oil to keep the salad moist.
What can I serve this salad with?
This tuna salad pairs nicely with toasted bread, crackers, or over a bed of mixed greens for a light meal.
Print
Albacore Tuna Salad with Fresh Herbs and Quick-Pickled Onions Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A refreshing and flavorful Albacore Tuna Salad featuring quick-pickled red onions, creamy herb dressing, and vibrant fresh vegetables. This salad combines tender yellowfin tuna with crunchy celery, cucumber, and fennel, all tossed in a tangy, herbaceous sauce perfect for a light lunch or dinner.
Ingredients
Scale
Pickled Onions
- 1 small red onion (halved and thinly sliced)
- ¾ cup water
- 4 tablespoons rice vinegar
- 1 ½ tablespoons sugar
- 2 teaspoons kosher salt
Creamy Herb Dressing
- 2 tablespoons sour cream
- ¼ cup mayonnaise
- 1 tablespoon buttermilk
- 1 teaspoon lemon juice
- 2 tablespoons shallot (finely chopped)
- 1 tablespoon dill (finely chopped)
- 1 tablespoon tarragon (finely chopped)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
Tuna Salad
- 6.7 oz yellowfin tuna (in oil, such as Tonnino)
- 5 ribs celery (cut diagonally into ½ inch pieces)
- ½ medium fennel bulb (thinly sliced)
- 3 Persian cucumbers (cut diagonally, seeds removed, about ½ inch pieces)
- 2 stems tarragon (torn)
- 2 stems dill (torn)
- 2 tablespoons parsley (finely chopped)
- 1 lemon (zested)
- ¼ lemon (juiced)
- 1 teaspoon flaky sea salt
Instructions
- Prepare Sweet Pickled Onions: Cut the small red onion in half, then thinly slice each half. Rinse the sliced onions under warm water and place them in a bowl. In a small saucepan, combine water, rice vinegar, sugar, and kosher salt. Bring the mixture to a boil and pour it over the onions. Let the onions sit and quick pickle at room temperature for 15 minutes while you prepare the rest of the salad.
- Make Creamy Herb Dressing: In a bowl, combine sour cream, mayonnaise, buttermilk, lemon juice, finely chopped shallot, chopped dill, chopped tarragon, garlic powder, and kosher salt. Whisk together until well mixed and set aside.
- Prepare Vegetables: Cut the Persian cucumbers in half lengthwise, scoop out the seeds using a spoon or melon baller, then slice diagonally into ½ inch pieces. Trim the celery ribs and cut diagonally into ½ inch pieces. Slice the fennel bulb in half, remove the core, and thinly slice.
- Assemble Tuna Salad: In a large mixing bowl, combine the celery, cucumber, fennel, lemon zest, torn dill and tarragon stems, and finely chopped parsley. Add the yellowfin tuna from the jar, breaking it into smaller pieces, along with the oil from the tuna. Squeeze the juice of ¼ lemon over the mixture and sprinkle with flaky sea salt. Gently toss all ingredients together until combined.
- Serve the Salad: Spread the creamy herb dressing evenly on a serving platter in a thin layer. Top the dressing with the assembled tuna and vegetable salad. Serve immediately on its own or alongside toasted bread for a complete meal.
Notes
- Quick pickling onions adds a crisp, tangy crunch that brightens the salad.
- Removing cucumber seeds prevents added moisture and bitterness.
- Use high-quality tuna packed in oil for a richer flavor; reserve the oil for the salad dressing.
- Fresh herbs like dill, tarragon, and parsley enhance the salad’s brightness.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Albacore tuna salad, tuna salad with creamy herb dressing, quick pickled onions, healthy tuna salad, yellowfin tuna recipe, light lunch salad
