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Albacore Tuna Salad with Fresh Herbs and Pickled Onions Recipe

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★★★★★

4.6 from 127 reviews

A refreshing and flavorful Albacore Tuna Salad featuring quick pickled red onions, a creamy herb dressing, and a vibrant mix of fresh vegetables and herbs. Perfect for a light lunch or as a pleasing appetizer served on its own or with toasted bread.

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, preferably Tonnino)
  • 5 ribs celery (cut diagonally into ½ inch pieces)
  • ½ medium fennel bulb (thinly sliced)
  • 3 Persian cucumbers (cut diagonally, seeds scooped out, 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

  1. Sweet Pickled Onions: Cut the red onion in half and slice thinly. Rinse the slices under warm water and place them into a bowl.
  2. Prepare Pickling Liquid: In a small saucepan, combine water, rice vinegar, sugar, and kosher salt. Bring to a boil, then pour the hot liquid over the sliced onions. Let them sit at room temperature for 15 minutes to quick pickle while you prepare the rest of the salad.
  3. Creamy Herb Dressing: In a bowl, mix together sour cream, mayonnaise, buttermilk, lemon juice, finely chopped shallot, chopped dill, chopped tarragon, garlic powder, and kosher salt until smooth and well combined. Set aside.
  4. Prepare Vegetables: Cut the Persian cucumbers in half lengthwise, scoop out the seeds with a spoon or melon baller, then slice diagonally into ½ inch pieces. Trim celery ribs and slice diagonally into ½ inch pieces. Halve the fennel bulb, remove the core, and thinly slice.
  5. Assemble Tuna Salad: In a large mixing bowl, combine the prepared cucumbers, celery, fennel, lemon zest, torn dill, torn tarragon, and chopped parsley. Add the yellowfin tuna from the jar, breaking it into smaller pieces. Pour in the remaining oil from the tuna jar, squeeze the juice of ¼ lemon, and sprinkle flaky sea salt. Gently toss all ingredients together until evenly mixed.
  6. Assemble Salad: Spread the creamy herb dressing evenly on a serving platter. Top with the tossed tuna salad mixture. Serve immediately on its own or with toasted bread for a delicious meal.

Notes

  • Using good quality tuna packed in oil adds flavor and richness to the salad.
  • Quick pickling the onions mellows their sharpness and adds a subtle tang.
  • Remove cucumber seeds to prevent excess water and keep the salad crisp.
  • Fresh herbs like dill, tarragon, and parsley provide brightness and complexity.
  • This salad can be served chilled or at room temperature depending on preference.
  • To make it lighter, adjust or omit mayonnaise and sour cream in the dressing.
  • Leftovers can be stored covered in the refrigerator for up to 2 days.

Keywords: Albacore tuna salad, tuna salad, quick pickled onions, creamy herb dressing, healthy tuna recipe, no-cook salad

Find it online: https://thefoodrecipe.com/albacore-tuna-salad-with-fresh-herbs-and-pickled-onions-recipe/