Recipe: Tuna Taragon Salad

Tuna Taragon Salad is one of the most popular and searched-for recipes from Souplantation and Sweet Tomatoes. It was served year-round on the salad bar.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2009.

Makes about 12 cups.



  • 12 cups water
  • 1 tablespoon table salt
  • 5 cups small shell pasta
  • 1 1/4 cups penne pasta
  • 1 cup spinach fettuccine pasta, in 3″ lengths
  • 2 tablespoons canola oil


  • 2 cans tuna (6 ounces each) with liquid
  • 2 cups sweet pickle juice
  • 1 3/4 cups mayonnaise
  • 1 1/2 cups diced sweet pickle (1/8 inch dice)
  • 1 cup diced celery (1/8 inch dice)
  • 1/2 cup sour cream
  • 1 1/2 tablespoons dry tarragon leaves
  • 1 teaspoon table salt
  • 1/2 teaspoon white pepper


  • For pasta: In a pot, bring water and salt to a full boil. Add pasta and cook for approximately 10 minutes in boiling water until al dente (soft, but still firm). Immediately strain pasta and flash-cool in cold water. Drain water completely. Coat pasta with oil to prevent sticking. Set aside.
  • For tuna and dressing: Place tuna in a container and break down into small pieces. Add the remaining ingredients and thoroughly whisk to combine.
  • Assemble salad: Combine dressing and cooked pasta and thoroughly mix. Allow salad to marinate for 8 hours. Season to taste with salt, pepper or sweet pickle juice.

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2 Responses

  1. Maria Pak says:

    thank you SO MUCH for these recipes! i miss Sweet Tomatoes very much, it was a family favorite for many many years.

  2. Neita says:

    SWEET TOMATOES COME BACK TO OREGON!!! You were one of the only places a diabetic like me was free to eat and enjoy fresh food. Healthy restaurant food is sadly lacking!

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