Pesto tuna salad is rich, creamy and tangy with tons of bright flavor and a nice dose of protein. It’s just 3 ingredients and 5 minutes to mix together and can be served on toast, as a wrap or lettuce wrap, over a salad, or stuffed in an avocado or tomato.
We got snow yesterday! ❄️❄️❄️
We live in North Carolina and snow is not a frequent sight here. Most winters we don't get any. But we got enough that the kids could go sledding down some of the hills in our neighborhood and throw snowballs. Our new puppy enjoyed the snow, too!
We had a fire and lots of hot cocoa in the afternoon. It was glorious!
And I'm so thankful it's a long weekend so we can be mostly lazy around the house again today. 😊
But let's move on to the food...
I’ve probably mentioned at least a dozen times how we are always trying to eat more seafood in our house.
But sometimes it doesn’t make it on the grocery list or I go a few weeks without making it and feel the need to play catch-up.
So I often try to squeeze in a seafood serving at lunch when it’s just me and I don’t have to please my kids and their palates.
Today’s recipe for pesto tuna salad is another fun - and super easy - twist on the classic tuna salad.
We’ve got bright, tangy pesto and creamy mayonnaise (or Greek yogurt) mixed in with our canned tuna, which is such a great pantry staple.
(I always have some on hand, so it’s a great choice to get my seafood fix without worrying about fresh fish going bad so quickly.)
The result of this combo is a really rich and flavorful protein-packed mix that is just 3 ingredients and ready in less than 5 minutes!
It makes a great lunch to keep you full all afternoon and power you through your day, whether you’re up against afternoon meetings or up against an afternoon with the kids. 😬
Oh, and it’s gluten-free, low-carb and keto-friendly as is, in case that’s something you’re trying for January - or beyond.
OK, let’s get fixing!
Now, I’ve got those notes and tips coming up below on how to make pesto tuna salad. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making pesto tuna salad:
- Tuna: Canned solid albacore tuna that’s packed in water is my go-to for canned tuna. Feel free to sub another variety, but you may need to make adjustments if your tuna is packed in oil.
- Pesto: I love using homemade basil pesto but you could substitute a store-bought variety as well.
- Mayo: I use all mayonnaise for this recipe (it’s just 3-4 tablespoons), but you could certainly use Greek yogurt or half mayo and half Greek yogurt if you prefer.
- Spicy: Want to add a little spicy twist? You can sprinkle in a bit of cayenne pepper or top it with a few dashes of hot sauce or a drizzle of sriracha.
Otherwise, this is a stupid simple recipe.
Just drain your tuna very, very well and then flake it into a bowl. Add the mayo and pesto and mix it all up. Season to taste with salt and pepper, and bam!
As far as enjoying this tasty salad, there are plenty of options…
Serving ideas for pesto tuna salad:
- Serve the salad on its own with some crackers or endive leaves for dipping.
- Spread the salad over a piece of toast or an English muffin. Even make a sandwich with it.
- Make a wrap or lettuce wrap with the salad.
- Or eat it mounded on top of a salad.
- You can even stuff it into an avocado or tomato.
So many delicious options!
Last thing - the leftovers.
For me, one can of tuna, as used in this recipe, makes enough for 2 servings. This may vary depending on how hungry you are and how you serve it up.
If you have extra, keep it stored in the refrigerator in a covered container. It’ll keep for 1-2 days.
I hope you give this a try if you need to revamp your lunchtime - or just need a healthy, high-protein snack to get you through the day.
- 1 (5 oz.) can solid albacore tuna in water, well drained
- 3-4 tablespoons prepared pesto
- 3-4 tablespoons mayonnaise (or sub Greek yogurt)
- Salt and black pepper, to taste
- Make sure to drain the tuna very well. Then use a fork to break it up and add to a small bowl.
- Add the pesto and mayonnaise, starting with 3 tablespoons of each. Add an additional tablespoon of pesto and/or mayonnaise as need to reach your desired level of creaminess.
- Season to taste with salt and pepper (you may not need any) and serve!
Tuna: Canned solid albacore tuna that’s packed in water is my go-to for canned tuna. Feel free to sub another variety, but you may need to make adjustments if your tuna is packed in oil.
Pesto: I love using homemade basil pesto but you could substitute a store-bought variety as well.
Mayo: I use all mayonnaise for this recipe (it’s just 3-4 tablespoons), but you could certainly use Greek yogurt or half mayo and half Greek yogurt if you prefer.
Spicy: Want to add a little spicy twist? You can sprinkle in a bit of cayenne pepper in the salad mix or top it with a few dashes of hot sauce or a drizzle of sriracha.
Serving ideas: Serve the tuna salad on its own with some crackers or endive leaves for dipping, spread on toast or English muffin, make a sandwich or wrap or lettuce wrap, mound on top of a salad or stuff into an avocado or tomato.
Leftovers: Leftovers will keep, covered, in the refrigerator for 1-2 days.
Amount Per Serving: Calories: 280Total Fat: 18gCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 24g