Best 7 Tuna In Tomato Tarragon Broth Recipes

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Indulge in a culinary journey with our exquisite Tuna in Tomato-Tarragon Broth, a delectable dish that tantalizes the taste buds with its harmonious blend of flavors. This recipe artfully combines the delicate taste of tuna with a vibrant tomato broth infused with the aromatic essence of tarragon, creating a symphony of flavors that is both comforting and invigorating. Accompany this main course with a selection of tempting side dishes, including a refreshing Cucumber and Feta Salad, a creamy Avocado and Grapefruit Salad, and a hearty Mushroom and Barley Pilaf. For a delightful appetizer, whet your appetite with our savory Tarragon-Infused Goat Cheese Crostini, a perfect prelude to the main event. Complement your meal with a refreshing Cucumber-Tarragon Lemonade, a thirst-quenching beverage that perfectly balances the flavors of the dish. Conclude your culinary adventure on a sweet note with our delectable Olive Oil Cake with Lemon Glaze, a delightful treat that provides a satisfying end to this extraordinary dining experience.

Here are our top 7 tried and tested recipes!

TUNA TARRAGON SALAD (SWEET TOMATOES



Tuna Tarragon Salad (Sweet Tomatoes image

This is the exact recipe for Sweet Tomatoes/Soup Plantation's Salad. I go there as often as possible for this salad. Finally learned how to make it myself. Word to the wise, DO NOT TASTE IT BEFORE THE 8 HOURS OR IT WON'T TASTE RIGHT. Trust me, its worth the wait!

Provided by christytownshend

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon salt
5 cups small shell pasta
1 1/4 cups penne pasta
1 cup spinach fettuccine (3-inch pieces)
2 tablespoons canola oil
2 (6 ounce) cans tuna in water
2 cups sweet pickle juice (small jar contains about 1 cup)
1 3/4 cups mayonnaise
1 1/2 cups sweet pickles (diced)
1 cup celery (diced)
1/2 cup sour cream
1 1/2 tablespoons dried tarragon leaves
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • For the pasta: In a large pot, bring 3 quarts of water and 1 tablespoon salt to a full boil. Add pastas and cook for about 10 minutes until al dente. Immediately strain pasta and cool by running cold water over pasta in strainer. Drain pasta completely and place in a bowl. Coat pasta with canola oil to prevent sticking.
  • For the dressing: Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine.
  • Combine the dressing and cooked pasta and mix thoroughly. ALLOW SALAD TO MARINATE FOR 8 HOURS! After 8 hours, top with more pickle juice and salt and pepper to taste.
  • Bon Apetite!

Nutrition Facts : Calories 842.4, Fat 35.1, SaturatedFat 7, Cholesterol 51.2, Sodium 2666, Carbohydrate 106, Fiber 5.7, Sugar 11.9, Protein 27.4

TUNA AND TOMATO SAUCE



Tuna and Tomato Sauce image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

TARRAGON TUNA SALAD



Tarragon Tuna Salad image

It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

2 cans (6 ounces each) light water-packed tuna, drained and flaked
1 cup chopped celery
1/4 cup chopped sweet onion
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon white pepper
Lettuce leaves, optional

Steps:

  • In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.

Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 373mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

QUICK TUNA-STUFFED TOMATOES



Quick Tuna-Stuffed Tomatoes image

Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

4 large tomatoes
1/2 cup mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

SEARED TUNA WITH TOMATOES AND BASIL



Seared Tuna with Tomatoes and Basil image

Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

5 tablespoons olive oil
1 1/2 pounds tuna (1 inch thick), cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 onion, chopped (about 1 cup)
2 cups (about 12 ounces) small cherry tomatoes, stems removed and tomatoes cut in half
1/2 cup dry white wine, or water
3 sprigs fresh basil leaves, roughly chopped

Steps:

  • In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
  • Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

TRIO OF T'S SALAD (TUNA, TOMATO AND TARRAGON)



Trio of T's Salad (Tuna, Tomato and Tarragon) image

This is a Yummy salad! Such fantastic flavors in one place! Super easy, low in fat, and eye appeal galore! I have read that by soaking the red onion in water for 20 minutes will tame it a bit, but I've never felt the need for it. Feel free to use your favorite salad spices, such as, McCormick's Salad Supreme, it's great, but not everyone would care for it.

Provided by FLUFFSTER

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup red onion, diced
1/3 cup light mayonnaise (can use fat-free)
1/4 teaspoon kosher salt
salt & freshly ground black pepper, to taste
2 (6 ounce) cans chunk light tuna, in water
2 stalks celery, sliced thin (about a cup)
1/4 cup fresh tarragon leaves, packed, coarsely chopped
8 cups torn lettuce or 8 cups mixed greens
1 lb fresh tomato, cut into wedges
1 lemon, cut into 8 wedges

Steps:

  • Place onion in a small bowl and cover with cold water (optional).
  • Refrigerate for 20 minutes. Drain.
  • Whisk mayonnaise, salt and pepper in a medium bowl.
  • Add tuna, celery, tarragon and the drained onion; stir to combine.
  • Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.

Nutrition Facts : Calories 213.2, Fat 7.7, SaturatedFat 1.3, Cholesterol 32.5, Sodium 599, Carbohydrate 13.7, Fiber 4.2, Sugar 5.6, Protein 24.4

TUNA WITH TOMATOES



Tuna with Tomatoes image

Provided by Barbara Kafka

Categories     dinner, easy, quick, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

6 canned plum tomatoes, drained, squeezed and coarsely chopped
1 1/2 pounds tuna steak, 1-inch thick
1 teaspoon olive oil
1 teaspoon fresh lemon juice
kosher salt to taste
Freshly ground black pepper to taste
6 large basil leaves

Steps:

  • Spread the tomatoes evenly in an oval dish 13 by 9 by 2 inches. Arrange fish over tomatoes. Drizzle with the oil and lemon juice, and sprinkle with salt and pepper. Scatter basil over all.
  • Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 1/2 minutes. Prick plastic to release steam.
  • Remove from oven. Let stand, covered, for 2 minutes. Uncover and serve immediately.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 0 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose fresh, high-quality tuna steaks. Look for tuna that is firm to the touch and has a bright red color. Avoid tuna that is brown or has a slimy texture.
  • Sear the tuna steaks in a hot skillet before adding them to the broth. This will help to create a flavorful crust and prevent the tuna from overcooking.
  • Use a variety of vegetables in the broth. This will add flavor and nutrients to the dish. Some good options include tomatoes, onions, celery, carrots, and leeks.
  • Season the broth with salt, pepper, and other herbs and spices to taste. You can also add a splash of white wine or lemon juice for a bit of acidity.
  • Simmer the broth for at least 30 minutes, or until the vegetables are tender. This will allow the flavors to meld and develop.
  • Serve the tuna in tomato tarragon broth with rice, pasta, or crusty bread. You can also garnish the dish with fresh herbs, such as tarragon or parsley.

Conclusion:

Tuna in tomato tarragon broth is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The combination of fresh tuna, flavorful broth, and tender vegetables makes this dish a surefire hit with the whole family. So next time you're looking for a simple and satisfying seafood recipe, give tuna in tomato tarragon broth a try.

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