Herbal Tuna Salad Recipe - Allrecipes.com
Herbal Tuna Salad Recipe
  • READY IN 20 mins

Herbal Tuna Salad

Recipe by  

"A new and exciting way to dress up your standard tuna salad. Serve as an appetizer with rich crackers or with a lettuce leaf and melba toast."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

Directions

  1. In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt. and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2010

I love tuna salad for lunch - this was a bit different with the addition of Worcestershire sauce which I haven't seen in many tuna salad recipes. I used light mayo, light sour cream, dijon for the prepared mustard and added a little garlic powder. Since you're adding lemon zest, you may as well add a couple squirts of fresh lemon juice. I didn't bother putting this into the food processor but rather choppped the eggs very fine and added some chopped celery as well. Overall, if I made this again I might leave out the Worcestershire.

 
Most Helpful Critical Review
Jun 02, 2005

This is quite tasty-the worcestershire sauce is a nice touch. I did not puree the eggs. I like my tuna salad nice and chunky. I also used fresh rosemary because I had it on hand and plain yogurt because I didn't have sour cream. Not spectacular, but tasty enough to make again.

 
Aug 29, 2003

Excellent. A good blend of spices and condiments for a different flavor. Don't change anything on this recipe. Serve it on melba toast or romaine lettuce with club crackers.

 
Jun 02, 2004

Didn't have any sour cream nor lemons so I doubled the mayo and used 1/2 ts of lemon juice. I also grated the eggs and mixed everthing in a bowl rather than mess up my food prosseser. Really GOOD! I love the use of herbs. Makes good chedder Tuna Melts. The Fish flavor is still there but I can blame that on the canned tuna I used. Might be good with some capers??

 
Sep 10, 2003

I don't eat tuna fish and that makes it very difficult for me to prepare it for my husband's lunch. He is also a picky eater and doesn't like onions, pickles or eggs. So I am always looking for ways to make it flavorful without those ingredients. He loved this recipe, although I did leave out the eggs. I will continue to use it since this seems to be his favorite of the ones I have tried.

 
Sep 17, 2004

Rather than making my traditional tuna salad, I tried this recipe because it had received so many high ratings. I was however unimpressed with the taste and the texture of this tuna salad. Placing the eggs in a food processor with the mayo and other ingredients (minus the tuna of course) resulted in a tuna spread rather than a chuncky tuna salad. In addition, I thought the overall result was rather tasteless. I personally didn't care for this recipe and won't be using it again :-(

 
Aug 31, 2005

I didn't find anything special about this recipe. Maybe my spices are just old, but I didn't think they did much for the tuna salad.

 
Jan 08, 2013

This was pretty good! I'd made it a long time ago, and forgotten how it was, so decided to make it again. Didn't have any sour cream so substituted Greek yogurt. Also, I decided to add diced green onions (four for this recipe size) because I love green onions, and I felt the lemon would be too sweet (Meyers lemons). I suggest combining the ingredients as you put the eggs to boil. This gives the flavors a chance to meld. Then, once the eggs are done let them cool for an hour before blending it all into a "sauce." Combine remaining ingredients and then let it sit in the refrigerator over night to set up a bit. Served with home made dill crackers for an awesome lunch!!

 

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Nutrition

  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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