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Albacore Tuna Salad with Pickled Onions and Herb Dressing Recipe

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3.8 from 2 reviews

This fresh and flavorful Albacore Tuna Salad combines jarred yellowfin tuna with crisp vegetables, sweet pickled onions, and a creamy herb dressing. It’s a quick, protein-packed dish that’s low in carbs and perfect for a light lunch or dinner. The crunchy celery, fennel, and cucumber complement the tangy, herbaceous dressing, creating a delightful balance of textures and flavors.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sweet 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 (e.g., Tonnino brand)
  • 5 ribs celery, cut diagonally into ½ inch pieces
  • ½ medium fennel bulb, thinly sliced
  • 3 Persian cucumbers, cut diagonally, seeds removed
  • 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. Prepare Sweet Pickled Onions: Cut the red onion in half and slice thinly. Rinse the slices under warm water and place them in a bowl. In a small saucepan, combine water, rice vinegar, sugar, and kosher salt, then bring the mixture to a boil. Pour the hot liquid over the onions and let them sit at room temperature for 15 minutes to quick pickle while you prepare the rest of the salad.
  2. Make Creamy Herb Dressing: In a bowl, combine sour cream, mayonnaise, buttermilk, lemon juice, finely chopped shallot, dill, tarragon, garlic powder, and kosher salt. Mix thoroughly until smooth and creamy. Set aside.
  3. Prepare Vegetables for Tuna Salad: 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 the celery ribs and cut diagonally into ½ inch pieces. Cut the fennel bulb in half, remove the core, and thinly slice.
  4. Assemble Tuna Salad: In a mixing bowl, combine the prepared cucumbers, celery, fennel, lemon zest, torn dill and tarragon, and chopped parsley. Add the yellowfin tuna from the jar, breaking it into smaller pieces, and include the oil from the tuna jar. Squeeze the juice of ¼ lemon over the mixture and sprinkle flaky sea salt. Gently toss all ingredients until well mixed.
  5. Assemble the Salad: Spread the creamy herb dressing in a thin layer on a serving platter. Top with the tuna salad mixture evenly. Serve the salad on its own or accompanied by toasted bread as desired. Enjoy immediately.

Notes

  • The quick pickled onions add a sweet and tangy flavor; allow at least 15 minutes for proper pickling.
  • You can customize the herbs in the dressing based on preference or availability.
  • Removing cucumber seeds prevents excess moisture and keeps the salad crisp.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • Use high-quality jarred tuna in oil for best flavor.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://dishiary.com/albacore-tuna-salad-with-pickled-onions-and-herb-dressing-recipe/