Whisk together the first six (dressing) ingredients.
Fold in the tuna and peas.
Toss in the pasta.
Season with salt and pepper, to taste.
Chill at least two hours before serving.
The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.
aste. Stir in peas, tarragon and tuna, then return sauce to bubble
M arinate tuna steaks in white wine to cover for 2 hours.
Drain.
To the marinade, add tarragon and let soak.
Dry steaks; dust lightly with flour.
Sprinkle salt on and saute in oil on both sides until brown.
Add the wine-tarragon mixture; cook at high heat. Remove fish to a hot platter.
Pour sauce over and serve at once. Serves 4 to 6.
br>For the dressing: Place tuna in a large bowl and
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Makes 4 cups.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well.
Place in Christmas tree mold and refrigerate.
You may serve in the mold or transfer to a serving plate.
Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
Sprinkle the tuna steaks with half the lemon
In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.
cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and
Drain the two cans of tuna of oil or water and
Combine mayonniase, parsley, scallions, tarragon, lemon peel, lemon juice, mustard,
rown.
(Butter gives the recipe more taste but a non
Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon
reeze overnight.
For the tuna ceviche, mix the oil, onion
Boil eggs until cooked all the way through, 5 minutes or so.
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.
*I generally make this recipe by sight, so you may want to add the ingredients slowly until you feel it looks even.
Combine tarragon, fruit sections, raspberries, and jalapeno.
Mix and let stand for 15 minutes.
Sprinkle each steak with salt and pepper to taste.
Roll in the flour.
Shake off any excess flour.
Heat the oil in lg non-stick pan.
Put steaks in hot oil and cook 3 minutes per side until each side is lightly browned.
Serve each steak with relish.
Whisk together mayonnaise, parsley, chives, tarragon, lemon zest, lemon juice, Dijon mustard, and pepper in a bowl until well combined. Gently stir in the flaked tuna, cover, and refrigerate until chilled, about 30 minutes.
Spread tuna evenly over four of the bread slices. Top with tomatoes, and cheese if using, then top with remaining bread slices.
tuna, reserved chopped olives & pimento-stuffed olive slices, capers, and chopped tarragon
In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Whisk dressing ingredients together.
Combine with tuna mixture until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings.
b>tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna