Tarragon is one of the French "fine" herbs. It tastes a bit like a combination of fennel and basil. It is the main seasoning in Bearnaise sauce and also used in Dijon sauce.
This is a similar recipe to my favourite summer salad, the Niciose. Like Salad Niciose, you could probably substitute fresh grilled tuna for the canned with delicious results. I haven't..... yet.
Mediterranean Tuna Salad
1 can solid white tuna, drained
1 can white beans, drained and rinsed
1 grilled red pepper, canned or fresh, chopped
1 cup chopped pitted olives*
1 cup red onion finely chopped
Salad greens - endive, arugula, frisee or radicchio
Tarragon Mayonnaise Dressing
¼ cup mayonnaise
2 tablespoons sour cream
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
3 tablespoons fresh tarragon or 2 teaspoons dried
2 anchovy fillets, finely chopped or about an inch of anchovy paste**
Combine tuna, beans, red pepper, olives and onion and mix together.
Whisk or pulse in a food processor, all of the dressing ingredients until well mixed.
Pour about half the dressing into the tuna mixture and re-toss until combined
Place tuna mixture on a plate/platter lined with salad greens.
Serve remaining dressing on the side.* I use Kalamata olives and just warn my guests that there are pits. I never use canned olives, only brined.
** I like the taste but not the texture of anchovies so always use the paste. It keeps longer and is easier to use.
This was a delicious and interesting addition to my usual summer salad repertoire and one I will make again and again. Enjoy.