This French-style tuna salad recipe is so flavorful, made with Dijon and whole grain mustards, cornichons, celery, and tarragon, and makes for a light and easy lunch or snack.
My pantry is always stocked with cans of tuna for quick, easy, healthy lunches for tuna salad recipes. When I want the classic variety of tuna salad (like the kind I grew up on), I’ll make this classic tuna salad. When I crave Mediterranean flavors, I’ll make my Mediterranean tuna salad or my Tuscan tuna and white bean salad. This French-style tuna salad fits right in the lane of light, bright, herbaceous tuna salads. I make mine with Dijon and whole grain mustards, fresh tarragon, shallot, celery, champagne vinegar, and just enough mayo for a hint of creaminess and flavor. It’s light and herbaceous so when I eat it, I feel like I’m in a French bistro.
Why You’ll Love It
- This tuna salad is super simple to make (10 minutes tops), and it’s healthy too
- Because this is not a mayo-based tuna salad, it’s nice and light
- Celery leaves and tarragon lend a lovely herbaceous flavor and great texture
- Dijon and whole grain mustards plus cornichons impart the perfect amount of tanginess
What’s in French-Style Tuna Salad
- Shallot—I like a lot of onion but if it’s not your thing, mellow their flavor by soaking them in ice water for a couple of minutes before adding to the mix.
- Canned tuna packed in olive oil—I use white albacore, but you could use a different type of tuna such as yellowfin or skipjack. The olive oil imparts moisture to the salad.
- Celery and celery leaves—Don’t discard the leaves. I use them for extra celery flavor.
- Cornichons—I love the flavor of these and they bring major French vibes to this tuna salad.
- Tarragon—Tarragon lends a licorice herby flavor to the tuna salad (and also helps it taste French).
- Mayonnaise—Use just enough mayo to add a touch of creaminess and a binder to the tuna salad. If you like yours creamier, you can always add more.
- Champagne vinegar—You could also use the cornichon juice, red wine vinegar, white wine vinegar, or lemon juice.
- Dijon mustard—For tang.
- Whole-grain mustard—For flavor and a little pop of texture.
- Kosher salt—Kosher salt brings all the flavors together.
Find the complete recipe with measurements below.
In This Post
How to Make This French-Style Tuna Salad
This healthy tuna salad recipe couldn’t be simpler to make. Just combine everything in a medium bowl and mix!
How to Serve This Tuna Salad
- Serve the tuna over a bed of mixed greens (toss some mixed greens, frisée or arugula with my simple Dijon vinaigrette)
- Serve this as a 3-plate salad with lettuce leaves, chicken salad, and egg salad
- Snack on it with crackers and crudités
- Enjoy on a croissant or baguette (très French!)
- Eat as a sandwich, toast, wrap, or tartine (the fancy French name for an open-faced sandwich)
Recipe Tips, Substitutions and Variations
- If you aren’t an onion fan, soak the chopped shallot in ice water for a few minutes to mellow the flavor. Drain and add to the bowl with ther other ingredients after soaking.
- Use minced red onion instead of shallot
- Add more mayo if you like a creamier tuna salad
- Try other fresh herbs, like fresh thyme or parsley instead of tarragon (chives would also be good)
- Swap the champagne vinegar for the cornichon juice, sherry vinegar (do not use sherry cooking wine!), or lemon juice
- Add toasted nuts
- Use albacore tuna in water (drained) then add 1 tablespoon of olive oil to the recipe
Storage Tips
This French-style tuna salad will keep in an airtight container in the fridge for 2-4 days.
More Tuna Salad Recipes to Try
- THE BEST Nicoise Salad
- Classic Tuna Salad
- Mango and Ahi Tuna Poke Salad
- Mediterranean Tuna Salad
- Tuscan Tuna and White Bean Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
French-Style Tuna Salad
Ingredients
- 1 tablespoon minced shallot
- 10 ounces canned white tuna packed in olive oil , I use albacore
- ¼ cup chopped celery , from about 1 large rib of celery
- ¼ cup roughly chopped celery leaves
- 2 tablespoons finely chopped cornichons
- 1 ½ tablespoons roughly chopped tarragon
- 1 tablespoon mayonnaise
- 2 tablespoons champagne vinegar , could also use lemon juice
- 2 teaspoon Dijon mustard
- 2 teaspoon whole-grain mustard
- ¼ teaspoon kosher salt , add more to taste
Instructions
- Drain the olive oil from the tuna and add to a medium bowl. Add the remaining ingredients. Use a fork to combine. Taste and add more salt to taste. Serve on sliced baguette, croissant, or on a bed of lettuce.
Nutrition
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