A few years ago, I'd never heard of or tasted tarragon. When I finally did try this crazy herb, I immediately adored its warm, sweet flavor and started using it whenever possible. I've since learned that it pairs beautifully with eggs, fish, and chicken and have refined my willy-nilly tarragon use to a few special dishes where it can really shine, and tarragon really shines in this recipe.
It took me approximately one bite to fall in love with this salad. Not only does it use tarragon appropriately, but it uses our Whole Grain Medley and French Green Lentils. The variety of grains in our blend offer flavors and textures that pair wonderfully with the earthiness of the lentils. Crisp apples offer a sweetness that aligns perfectly with the slight saltiness of the tuna. Throw in lemon, garlic, and mustard and you have a salad that will make you sing.
This salad is a perfect dish for a hot summer night when the mere idea of turning on the oven makes you sweat. I make no promises that kids will love this one, but adults will enjoy the toothsome grains and vivid dressing. Serve this alongside roasted veggies for a complete meal or fill pocket bread with this salad and some fresh lettuce for a classy lunch option.
If you can't come by our Whole Grain Medley or need this to be gluten free, quinoa, sorghum or long grain brown rice will all work well in this recipe.
Tarragon Tuna Salad
Prep Time: 15 minutes | Rest Time: 45 minutes | Cook Time: 60-90 minutes | Yield: 6-12 servings
- 1 cup Bob’s Red Mill Whole Grain Medley
- 1/2 cup Bob’s Red Mill Petite French Green Lentils
- 4 cups Water, divided
- 2 Tbsp Lemon Juice
- 1 1/2 tsp Honey
- 1 tsp Lemon Zest
- 1/2 tsp minced Garlic (about 1 small clove)
- 1/4 tsp prepared Mustard
- 1/2 tsp Salt
- 3/4 cup Extra Virgin Olive Oil
- 1 cup diced Apple (about 1 medium Fuji or Braeburn)
- 1/2 cup diced Celery (about 2 stalks)
- 8 oz canned Tuna
- 1/4 cup diced Sweet Onion
- 1/4 cup toasted Walnut pieces
- 1/4 cup torn Tarragon
Combine 3 cups water and Bob’s Red Mill Grande Whole Grains in a medium pot. Cover and bring to a boil; reduce heat and simmer until grains are soft, 60-90 minutes. In a smaller pot, bring remaining 1 cup of water to a boil. Add Bob’s Red Mill Petite French Green Lentils, reduce heat and simmer until soft, about 20-30 minutes. Drain both grains and lentils very well and set aside to cool, about 45 minutes.
Meanwhile, in a food processor or blender, combine the lemon juice, honey, lemon zest, garlic, mustard, and salt and process until smooth. With the machine running, very slowly stream in the olive oil until a smooth emulsion forms, about 5 minutes. Set aside.
When the grains and lentils have thoroughly cooled, combine together with the apple, celery, tuna, onion, walnuts, tarragon, and dressing. Mix well.