Recipe courtesy of Claire Galluzzo and Helen Spencer

Tarragon-Dijon Tuna Salad on Mustard Rolls

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  • Level: Intermediate
  • Total: 4 hr 25 min
  • Prep: 1 hr
  • Inactive: 3 hr
  • Cook: 25 min
  • Yield: 6 servings
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Ingredients

Dressing: 

1/4 cup Dijon mustard (recommended: Edmond Fallot Taragon)

2 tablespoons apple cider vinegar

1/4 cup vegetable oil

1 tablespoon chopped fresh tarragon leaves

2 tablespoons honey

3 tablespoons sour cream

Tuna Salad:

3 (6-ounce) cans albacore tuna

1/4 cup diced red onion

1/2 cup julienned jicama

1/2 cup golden raisins

1/2 cup shredded carrots

1/4 cup sunflower seeds

Mustard Rolls, recipe follows

Lettuce, for serving

Mustard Rolls:

3 cups warm water

1 tablespoon active dry yeast

1 tablespoon salt

1/4 cup vegetable oil, plus more for oiling pan

1/2 cup whole-grain mustard

5 cups all-purpose flour, plus more for dusting surface

Glaze:

1/4 cup butter

2 tablespoons honey

2 tablespoons whole-grain mustard seeds

Directions

  1. Thoroughly whisk together dressing ingredients in a large bowl. Add tuna to bowl and toss to coat with dressing. Fold in the remaining ingredients. Cover and refrigerate for 1 hour. Serve tuna salad on mustard rolls with lettuce.

Glaze:

  1. In the bowl of an electric mixer fitted with a dough hook, stir water, yeast, salt, oil, mustard, and 2 cups of flour together; beat until mixed. Add remaining flour, 1/2 cup at a time, beating until the dough holds together. Remove from mixer and knead on a floured surface until dough springs back when poked with your finger. Place in an oiled bowl and let rise until doubled in size. Punch down and let rise again. Knead lightly and shape into rolls. Let rise 1 more time and then brush with glaze. 
  2. Preheat oven to 425 degrees F. 
  3. Bake for 20 to 25 minutes. Let rolls cool for 5 minutes before slicing in half and serving with a hearty portion of tuna salad topped with lettuce.

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