How to "Make A Terrific Tarragon Tuna Salad!"

Have you ever tried, or fell in love with the Tuna Tarragon Salad at Sweet Tomatoes?
I have heard great things about their salad actually, but never gave it a second thought, until...
This weekend I made TWO visits to Sweet Tomatoes Restaurant based on that Tarragon Tuna Pasta Salad alone!!
Being I am a foodie I can be quite critical of say, everyone's food. So Monday I decided I would make it even better, and here's how I did it.
This is no second runner up pasta salad recipe.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 box of fun shaped dried pasta, no elbows or shells please, get funky with your pasta.
• 1 Defrosted Frozen Tuna Steak. (I guess you could use a can or tin of Tuna, but why when your salad could taste this good!?)
• 1 1/4 Cup Mayo (I use Dukes Real Mayonnaise)
• 2 Hard Boiled Eggs
• 3 1/2 Tbs Sweet Pickle Relish
• 2 1/2 Tbs Dijon Mustard
• Entire Diced Package of fresh Tarragon (available at almost every grocery in the produce section)
• 3 Diced Scallions
• Lemon Zest
• Juice Of 1 Lemon
• Kosher Salt & Course Ground Pepper to taste.

1. Bring large pot of salted water to boil. -yes you can use some oil in that water if you like.
   Toss in fun pasta and I toss in the eggs about 2 minutes later.
   Boil 9 minutes until pasta is done.
   Drain, dress with olive oil and chill..the pasta

2. Heat frying pan or grill pan over medium high heat.
   Season Tuna Steak simply with salt, pepper and a drizzle of olive oil.
   Cook Tuna Steak until well done. (3 minutes on one side and maybe 2 minutes on the other, until the edges are evenly colored without that pink line through the middle. I cover the pan for even cooking.)

3. In large bowl add mayo, mustard, relish, zest of lemon, lemon juice, green onions, tarragon, a very healthy pinch salt and a few good grinds of black pepper. (reserve a small amount on the side as the pasta soaks up the dressing, so after its chilled and if it needs a bit more moisture you have this delicious pasta dressing available.)
   Flake in the Tuna Steak.
   Mix well

4. Gently stir mayo sauce, pasta and diced egg.
   Taste & Fine Tune
   How is it, need a pinch of salt? Or does it need more relish for your liking?
   Cover with plastic wrap and refrigerate for 30 minutes to an hour.

Tips & Warnings

• Warning, this may make you go for seconds.

[jull14]

on 7/19/2009 Excellent article many of us should write article as inspiring as yours. I always love to read article that can help me live better and this is one of this article, thanks so much for sharing. This article is very clear and provided easy steps to follow. Thanks

[cjsroro]

on 7/9/2009 Sounds good, I'll give it a try. Thanks! 5* & rec.

[melgrimes]

on 6/19/2009 Yummy tuna tarragon.

[delawaregeek]

on 6/17/2009 Sounds yummy! Can't wait to try :)

[lizprescan]

on 6/17/2009 I've had this at Sweet Tomatoes....I am POSITIVE that yours is better! Sounds yummy!