Tarragon-Dijon Tuna Salad on Mustard Rolls Recipe

Name: Tarragon-Dijon Tuna Salad on Mustard Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Thoroughly whisk together dressing ingredients in a large bowl.
2
Add tuna to bowl and toss to coat with dressing.
3
Fold in the remaining ingredients.
4
Cover and refrigerate for 1 hour.
5
Serve tuna salad on mustard rolls with lettuce.
6
Mustard Rolls:
7
3 cups warm water
8
1 tablespoon active dry yeast
9
1 tablespoon salt
10
1/4 cup vegetable oil, plus more for oiling pan
11
1/2 cup whole-grain mustard
12
5 cups all-purpose flour, plus more for dusting surface
13
Glaze:
14
1/4 cup butter
15
2 tablespoons honey
16
2 tablespoons whole-grain mustard seeds
17
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.
18
Add remaining flour, 1/2 cup at a time, beating until the dough holds together.
19
Remove from mixer and knead on a floured surface until dough springs back when poked with your finger.
20
Place in an oiled bowl and let rise until doubled in size.
21
Punch down and let rise again.
22
Knead lightly and shape into rolls.
23
Let rise 1 more time and then brush with glaze.
24
Preheat oven to 425 degrees F.
25
Bake for 20 to 25 minutes.
26
Let rolls cool for 5 minutes before slicing in half and serving with a hearty portion of tuna salad topped with lettuce.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Tarragon-Dijon Tuna Salad on Mustard Rolls falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tarragon-Dijon Tuna Salad on Mustard Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions