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