Souplantation Recipes Recreated

Non-regional discussions Home Cooking
12

This was published in the OC Register

Tuna Tarragon Salad

Yield: 12 cups

1 tablespoon salt
5 cups small shell pasta
1 1/4 cups penne pasta
1 cup (3-inch pieces) spinach fettuccine pasta
2 tablespoons canola oil

For the dressing:

2 cans (6-ounces each) tuna packed in water
2 cups sweet pickle juice
1 3/4 cups mayonnaise
1 1/2 cups sweet pickle, diced
1 cup celery, diced
1/2 cup sour cream
1 1/2 tablespoons dried tarragon leaves
1 teaspoon salt
1/2 teaspoon white pepper

Procedure:

  1. Bring 3 quarts of water and 1 tablespoon of salt to a boil in a large pot. Add pastas and cook for 10 minutes, or until al dente. Strain pasta and run cold water over to cool. Place cooled and strained pasta in a large bowl. Toss with canola oil to prevent sticking.

  2. Place tuna in a large bowl and break into small pieces. Add pickle juice, mayonnaise, pickles, celery, sour cream, tarragon, salt and pepper, and mix to combine.

  3. Add tuna mixture to pasta, and mix thoroughly. Cover and chill in refrigerator for at least 8 hours. Season with additional salt and pepper as desired.

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