Pesto Tuna Salad Recipes

TUNA PASTA SALAD WITH PESTO

Steps:

• Bring pasta water to a boil and cook pasta according to package directions.
• While the pasta cooks, halve cherry tomatoes and set aside. Drain canned tuna and flake with a fork.
• Next, prepare your the hemp seed pesto. Add all pesto ingredients into a food processor or blender and blend until smooth.
• Once pasta is done, drain it and place in a large bowl. Stir in hemp seed pesto, canned tuna, and cherry tomatoes until everything is well-combined.
• Adjust seasonings as desired. Pasta salad can be enjoyed warm or chilled!

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

CARRIE'S GARLIC PESTO TUNA SALAD SANDWICHES

Steps:

• In a medium bowl, mix together tuna, mayonnaise, mustard, pesto, and garlic.
• Make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. Serve.

PESTO TUNA SALAD

Steps:

• Gently toast pine nuts in a dry fry pan over medium low heat for 3-4 minutes, shaking constantly. Once fragrant, remove from heat.
• Add basil to blender with half the olive oil. Blend into paste.
• Add half the pine nuts, all the garlic, and one tablespoon parmesan. Mix again until well blended.
• Add remaining pine nuts and blend again.
• With the blender still going, slowly drizzle in remaining olive oil until smooth.
• Drain tuna, and add it to a bowl.
• Chop your sun-dried tomatoes and add them, the pesto, the remaining parmesan, and the mayo. Gently fold it together.
• Serve immediately, or store in the fridge in a tightly sealed container for up to three days.

PESTO TUNA PASTA SALAD

Steps:

• Cook pasta according to package directions.
• While pasta cooks, mix tuna, pesto, pepper, mayonnaise, cheese, olives, and lemon juice in a large bowl.
• When pasta is cooked, drain and rinse with cold water.
• Add pasta to tuna mixture and mix well.
• Refrigerate at least 30 minutes before serving.

WARM POTATO & TUNA SALAD WITH PESTO DRESSING

Steps:

• Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
• Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
• Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.