Dinner

Albacore Tuna Salad with Fresh Herbs and Pickled Onions Recipe

ByElena Hart October 12, 2026October 12, 2026

Introduction

This Albacore Tuna Salad is a vibrant and refreshing dish that combines sweet pickled onions, crisp vegetables, and a creamy herb dressing. Perfect for a light lunch or a flavorful snack, it balances tangy, creamy, and fresh flavors effortlessly.

A white round plate with a creamy white sauce spread as the bottom layer, topped with a colorful mixed salad. The salad has three main layers: the base layer has green cucumber slices and chopped celery, the middle layer consists of light pink shredded salmon with thin translucent white onion slices, and the top layer has bright pink pickled onions mixed with fresh green dill and some shredded orange carrot. A silver spoon rests on the right edge of the plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 cutting the onion in half and thinly slicing it. 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 sit for 15 minutes at room temperature to quick pickle while you prepare the rest of the salad.
Step 3: Make the creamy herb dressing by mixing sour cream, mayonnaise, buttermilk, lemon juice, finely chopped shallot, dill, tarragon, garlic powder, and kosher salt in a bowl. Stir well and set aside.

Step 4: Prepare the vegetables by halving the cucumbers, scooping out the seeds, and slicing them diagonally into ½ inch pieces. Trim and cut the celery ribs diagonally into ½ inch pieces. Halve the fennel, remove the core, and thinly slice.
Step 5: In a mixing bowl, combine the cucumbers, celery, fennel, lemon zest, torn dill and tarragon, and chopped parsley. Add the yellowfin tuna, breaking it into smaller pieces, and pour in the remaining tuna oil. Squeeze ¼ lemon juice and sprinkle flaky sea salt over the mixture. Gently toss to combine.
Step 6: To assemble, spread the creamy herb dressing in a thin layer on a serving platter. Top with the tuna and vegetable salad. Serve on its own or with toasted bread.

Tips & Variations

Use high-quality canned tuna in oil for the best flavor and texture.
Feel free to swap parsley with fresh basil or cilantro for a different herb profile.
If you prefer less acidity, reduce the amount of lemon juice in the dressing.

Storage

Store the tuna 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; serve chilled or at room temperature for the best taste.

How to Serve

A white plate with a base layer of creamy white sauce with visible small green herb pieces spread thinly, topped with a fresh salad piled in the center. The salad has many layers: bright green cucumber slices with smooth and slightly shiny texture, thin bright pink pickled onion strips, light green celery cut pieces, shredded light brown tuna flakes, and sprigs of fresh dill with thin green leaves. There are also thin carrot shreds and a few small green herb leaves scattered. The salad looks fresh and crisp, with a mix of soft and crunchy textures. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna packed in water instead of oil?

Yes, you can use tuna packed in water, but the salad will be less rich. You might want to add a little extra olive oil to compensate for the lost flavor from the oil-packed tuna.