Pesto Tuna Salad
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.
Yield: 2 servings
Ingredients
- 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
Instructions
- 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!
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Notes
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.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 2g | Protein: 24g | Fat: 18g | Fiber: 1g
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