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 (preferably Tonnino)
- 5 ribs celery, cut diagonally
- ½ medium fennel bulb, thinly sliced
- 3 Persian cucumbers, cut diagonally
- 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
- Make Sweet Pickled Onions: In a small pot, combine water, rice vinegar, sugar, and kosher salt. Bring to a simmer until sugar and salt dissolve. Place the thinly sliced red onions in a jar or bowl and pour the hot pickling liquid over them. Let them soak for at least 30 minutes to develop a sweet and tangy flavor.
- Prepare Creamy Herb Dressing: In a small bowl, whisk together sour cream, mayonnaise, buttermilk, and lemon juice until smooth. Stir in finely chopped shallot, dill, tarragon, garlic powder, and kosher salt. Set aside to let the flavors meld.
- Assemble Tuna Salad: Drain the yellowfin tuna from the oil and flake it gently into a large mixing bowl. Add the diagonally sliced celery, thinly sliced fennel, and diagonally cut Persian cucumbers. Toss in torn tarragon, dill, and chopped parsley. Add lemon zest, lemon juice, and flaky sea salt. Mix everything lightly to blend flavors without breaking up the tuna too much.
- Combine and Serve: Drizzle the creamy herb dressing over the tuna and vegetable mixture. Toss lightly to coat evenly. Add some of the sweet pickled onions on top or mixed in. Serve immediately as a refreshing salad or chill briefly for enhanced flavor.
Notes
- Use yellowfin tuna packed in oil for extra richness and better texture.
- Adjust the amount of lemon juice and sea salt to taste for personalized brightness and seasoning.
- For a lighter dressing, substitute mayonnaise with Greek yogurt.
- Sweet pickled onions can be made ahead and stored in the refrigerator for up to one week.
- This salad pairs beautifully with crusty bread or served over fresh greens for a fuller meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
