Souplantation Tuna Tarragon Recipe
The Souplantation tuna tarragon recipe is a beloved dish that brings together creamy, tangy, and herbaceous flavors in a delightful pasta salad. Originating from Souplantation’s iconic menu, this tuna tarragon Souplantation recipe combines high-quality canned tuna, vibrant pastas, and a zesty dressing. It’s perfect for family gatherings, picnics, or a refreshing meal prep option.
Ingredients
- 1 cup penne pasta cooked
- 1 cup spinach fettuccine cooked
- 1 cup small pasta shells cooked
- 2 cans 5 oz each line-caught tuna in water, drained
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp pickling juice from bread and butter pickles
- 1/2 cup bread and butter pickles chopped
- 1/2 cup celery finely chopped (reserve leaves for garnish)
- 1 tsp dried tarragon
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add penne, spinach fettuccine, and pasta shells. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine mayonnaise, sour cream, and pickling juice. Whisk until smooth to create the base for the tuna tarragon Souplantation dressing.
- Fold in the chopped bread and butter pickles and dried tarragon. Season with salt and pepper to taste.
- Add the chopped celery and drained tuna to the dressing. Mix gently to combine, ensuring the tuna remains flaky.
- Add the cooled pasta to the bowl. Using clean hands or a spoon, gently fold the pasta into the dressing mixture, ensuring all noodles are evenly coated.
- Top the Souplantation tuna tarragon salad with reserved celery leaves for a fresh, vibrant garnish.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Video
Notes
Store the Souplantation tuna tarragon salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the creamy dressing may separate. To refresh, stir gently before serving; no reheating is needed, as this dish is best served cold. Add a splash of pickling juice if the salad seems dry.