My husband always gives me a hard time when I make anything with tarragon. You see, back in 2004, we celebrated our 2nd wedding anniversary with a bunch of friends in a gorgeous villa in Tuscany. At the time, I loved tarragon and when I came across a tarragon pasta dish in this teeny-tiny, beautiful little restaurant, I was ecstatic. Unfortunately, what was served was completely inedible. There was so much tarragon, and I think it had been allowed to grow past the slender leaves into something more bitter, that the whole thing was totally overwhelming. Reluctant to send it back, my husband came to the rescue and gave me his lunch, while he battled his way through mine. True love! Now that a decade has passed, I think I’m ready to start loving tarragon again. This salad is a tribute to that lovely, herb with a hint of licorice.
After a good workout in particular, one of my favorite things for lunch is tuna salad. I love getting some solid protein with a dose of Omega-3s for their health benefits, and tuna salad comes together fast. This salad felt particularly special because I wanted to add a little crunch and decided to caramelize some walnuts in honey for a little something extra. I try not to use sweeteners very often, and this salad was already getting some sweet with the apple, but every once in a while, you just have to go for it. The walnuts were screaming honey and the salad satisfied me all day long. Can’t beat that!
Tuna-Apple Salad with Creamy Tarragon Dressing
2 small cans of tuna (I used albacore)
1 apple, cored and chopped
1/2 an English cucumber, finely chopped
2 scallions, minced
Honeyed Walnuts (optional)
1/4 c. Paleo mayo
1 small garlic clove
1 Tbsp. Lemon juice
2 Tbsp. fresh tarragon, minced
salt and pepper to taste
1) Put the drained tuna in a large bowl with the chopped apple, cucumber, and scallions.
2) In a small bowl, mix together the mayonnaise, lemon juice, minced tarragon, minced garlic clove, and a pinch of salt and pepper.
3) Pour the dressing over the salad and mix gently. Taste to adjust the seasonings, plate, and top with a few honeyed walnuts.