Pesto Tuna Salad

Pesto tuna salad is rich, flossy and tangy with tons of vivid flavor and a prissy dose of poly peptide. It's just 3 ingredients and five minutes to mix together and tin 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 alive in North Carolina and snow is not a frequent sight here. Most winters nosotros don't become any. Only 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, likewise!

We had a burn and lots of hot cocoa in the afternoon. It was glorious!

And I'm so thankful it's a long weekend and so we can be mostly lazy around the business firm once more today. 😊

But allow's move on to the food…

I've probably mentioned at least a dozen times how we are e'er trying toconsume more than seafood in our business firm.

They recommend at least two servings of seafood a week, and I aim to put salmon on the carte for dinner well-nigh once a week. (Such ashoney lime salmon andeasy BBQ salmon.)

Just sometimes it doesn't arrive on the grocery list or I become a few weeks without making it and experience the need to play catch-up.

Then I often try to squeeze in a seafood serving at tiffin when information technology'southward simply me and I don't have to please my kids and their palates.

Mytuna spinach salad is a long-time favorite, and this southwest tuna salad is loaded up with yummy mix-ins!

Today'south recipe for pesto tuna salad is another fun – and super like shooting fish in a barrel – twist on the archetype 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 e'er have some on manus, and then it's a great choice to get my seafood fix without worrying well-nigh fresh fish going bad so speedily.)

The upshot of this combo is a really rich and flavorful protein-packed mix that is just 3 ingredients and ready in less than five minutes!

It makes a neat dejeuner to keep you full all afternoon and power y'all through your day, whether you're upwards confronting afternoon meetings or up against an afternoon with the kids. 😬

Oh, and information technology'south gluten-free, depression-carb and keto-friendly as is, in case that's something you're trying for Jan – or beyond.

OK, allow's get fixing!

Now, I've got those notes and tips coming upward beneath on how to make pesto tuna salad. Simply tryin' to be helpful.

If you want to jump on downward to the recipe, simply scroll correct on through the rest of the text. The recipe card is near the lesser 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 gratuitous to sub another variety, but you may demand to make adjustments if your tuna is packed in oil.
• Pesto: I love using homemade basil pesto but you could substitute a store-bought multifariousness as well.
• Mayo: I utilize all mayonnaise for this recipe (it's just iii-4 tablespoons), merely yous could certainly use Greek yogurt or half mayo and half Greek yogurt if y'all prefer.
• Spicy: Want to add together a fiddling spicy twist? You tin sprinkle in a chip of cayenne pepper or tiptop it with a few dashes of hot sauce or a drizzle of sriracha.

Otherwise, this is a stupid uncomplicated recipe.

Merely drain your tuna very, very well and then flake it into a bowl. Add the mayo and pesto and mix information technology all up. Season to taste with salt and pepper, and bam!

As far equally 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. Fifty-fifty make a sandwich with it.

– Make a wrap or lettuce wrap with the salad.

– Or eat information technology mounded on peak of a salad.

– You can even stuff it into an avocado or tomato.

And so many delicious options!

Last thing – the leftovers.

For me, one tin can of tuna, equally used in this recipe, makes enough for two servings. This may vary depending on how hungry you are and how you serve it up.

If y'all accept extra, go along it stored in the refrigerator in a covered container. It'll keep for 1-two days.

I hope you give this a endeavour if you demand to revamp your lunchtime – or but need a salubrious, high-protein snack to get you through the day.

Enjoy!

XO,

Kathryn

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• ane (5 oz.) tin solid albacore tuna in water, well drained
• three-4 tablespoons prepared pesto
• 3-four tablespoons mayonnaise (or sub Greek yogurt)
• Salt and black pepper, to taste

Instructions

1. Brand certain to drain the tuna very well. And then use a fork to break it up and add to a modest bowl.
2. Add the pesto and mayonnaise, starting with three tablespoons of each. Add together an boosted tablespoon of pesto and/or mayonnaise as need to attain your desired level of creaminess.
3. Season to taste with salt and pepper (you may non need any) and serve!

Notes

Tuna: Canned solid albacore tuna that's packed in water is my go-to for canned tuna. Feel gratuitous to sub some other variety, only y'all may need to make adjustments if your tuna is packed in oil.

Pesto: I beloved using bootleg basil pesto only you could substitute a store-bought variety also.

Mayo: I use all mayonnaise for this recipe (it's just 3-iv tablespoons), merely y'all could certainly use Greek yogurt or half mayo and one-half Greek yogurt if yous adopt.

Spicy: Want to add a petty spicy twist? Y'all can sprinkle in a bit of cayenne pepper in the salad mix or top information technology with a few dashes of hot sauce or a drizzle of sriracha.

Serving ideas: Serve the tuna salad on its ain with some crackers or endive leaves for dipping, spread on toast or English muffin, make a sandwich or wrap or lettuce wrap, mound on meridian of a salad or stuff into an avocado or lycopersicon esculentum.

Leftovers: Leftovers will keep, covered, in the refrigerator for 1-ii days.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 280 Total Fat: 18g Carbohydrates: 2g Fiber: 1g Saccharide: 0g Protein: 24g

henthornleame1972.blogspot.com

Source: https://www.familyfoodonthetable.com/pesto-tuna-salad/

Share this post