This is the kind of recipe I reach for when I want something bright, satisfying, and effortless. Creamy avocado pesto replaces mayo and gives the tuna salad a silky texture and fresh herbal lift. Sun-dried tomatoes add a concentrated tang that keeps each bite interesting.

It comes together fast because the pesto is mostly assembly in a food processor, and the canned Genova Yellowfin Tuna keeps the protein step dead simple. I like it spooned onto toasted bread for a crunchy sandwich, but it’s equally good tossed into greens for a composed lunch.

No fanciness required. A few minutes, a steady hand with a fork, and a simple food-processor blitz are all you need. I’ll walk you through the exact steps, the tools that make it easier, and the little adjustments that keep the salad fresh and balanced.

Ingredients at a Glance

1 large ripe avocado — peeled and pitted; provides the creamy base for the pesto.
½ cup basil or parsley leaves — choose basil for a classic pesto flavor or parsley for a brighter, cleaner note.
¼ cup pine nuts — toasts up nutty richness and body in the pesto.
3 tablespoons lemon juice — adds acidity to balance the avocado and brighten the tuna.
1 clove large garlic — minced; sharp aromatic that rounds out the pesto.
sea salt — seasons everything; add in increments and taste as you go.
Avocado Pesto — recipe above; this is the finished paste you’ll fold into the tuna.
25-ounce cans Genova Yellowfin Tuna, drained — the main protein; drain well and flake before combining.
¼ cup red onion — finely chopped; gives a crisp, piquant contrast to the creamy pesto.
1/3 cup sun-dried tomatoes — drained and patted dry; concentrated tomato flavor that adds a savory-sweet pop.

Avocado Pesto Tuna Salad with Sun-Dried Tomatoes, Made Easy

Make the avocado pesto: add 1 large ripe avocado (peeled and pitted), ½ cup basil or parsley leaves, ¼ cup pine nuts, 3 tablespoons lemon juice, 1 clove large garlic (minced), and sea salt to a food processor.
Pulse the mixture until completely smooth, stopping to scrape down the sides as needed. Taste and add more sea salt if desired.
Drain the 25-ounce cans of Genova Yellowfin Tuna thoroughly and transfer the tuna to a mixing bowl; flake with a fork.
Add ¼ cup red onion (finely chopped) and 1/3 cup sun-dried tomatoes (drained and patted dry) to the tuna and stir to combine.
Add the prepared avocado pesto to the tuna mixture and gently fold until evenly combined. Taste and adjust sea salt if needed.
Serve the tuna salad immediately—spread on toasted bread to make a sandwich or add to your favorite green salad.

Why This Recipe Belongs in Your Rotation

This recipe is fast, flavorful, and flexible. It trades the usual mayo for an avocado-based pesto that brings fat, freshness, and fewer processed ingredients. The pesto’s lemon and garlic cut through the richness, while sun-dried tomatoes add a concentrated umami that keeps the salad from feeling flat.

You can make the pesto in minutes, and canned tuna makes the meal pantry-friendly. It’s a reliable lunch that scales well for a few sandwiches or a larger crowd. And because the elements are distinct—pesto, tuna, onion, tomatoes—you can tweak each without breaking the whole dish.

Dairy-Free/Gluten-Free Swaps

Dairy-free: This recipe is already dairy-free; there’s no cheese required. If you normally add parmesan to pesto, skip it for a fully dairy-free result.
Gluten-free: Serve on gluten-free bread, rice cakes, or a bed of mixed greens to keep the whole meal gluten-free.
Nut-free option: If pine nuts are an issue, you can omit them. Toasted sunflower seeds or a spoonful of extra avocado can add body without nuts.

Essential Tools for Success

Food processor — for a smooth, emulsified avocado pesto. A blender can work but you may need to stop and scrape more often.
Can opener — for the 25-ounce cans of Genova Yellowfin Tuna. A sharp one makes draining easier.
Fine knife and cutting board — for mincing the red onion and sun-dried tomatoes if they need trimming.
Mixing bowl and fork — for flaking the tuna and folding everything together gently.
Spatula — to scrape the pesto from the processor into the bowl without waste.

Frequent Missteps to Avoid

Overprocessing the avocado pesto: it should be smooth but not overly warm. Pulse and stop to scrape; overheating can dull the bright green color and fresh flavor.
Not draining the tuna thoroughly: excess liquid will make the salad watery and dilute the pesto. Let the cans sit inverted over a sink or press gently with a spoon.
Using underripe or overripe avocado: underripe gives a chunky pesto; overripe can be stringy or brownish. Look for ripe but firm to the touch, with a little give.
Skipping the lemon: the 3 tablespoons of lemon juice are important for brightness and to slow avocado oxidation while you finish the salad.

In-Season Swaps

Spring: Swap basil for a mixture of basil and a handful of young spinach leaves to extend the volume if basil is still small in the garden.
Summer: Add halved cherry tomatoes in place of or alongside sun-dried tomatoes for juicier texture and fresh tomato perfume.
Fall/Winter: Use parsley in place of basil when basil is out of season; parsley keeps a cleaner, peppery profile that pairs well with tuna.

Pro Perspective

Balance is everything. The pesto should be bright and lightly salted so it seasons the tuna without overwhelming it. Start with the sea salt in the pesto and then fine-tune after folding it into the tuna—canned fish often needs more salt to come alive.

Texture matters more than you’d think. Finely chopping the red onion keeps sharpness without big crunchy bites. Sun-dried tomatoes should be patted dry; excess oil or moisture can change the salad’s consistency. And when folding the pesto in, be gentle: you want flaked pieces of tuna coated, not mashed into a uniform paste.

Freezer-Friendly Notes

Assembled avocado-based tuna salads do not freeze well. Avocado changes texture and color after freezing and thawing, becoming watery and grainy. If you want to prep ahead, a better approach is to separate components:

Prep and freeze the drained tuna mixture (tuna + red onion + sun-dried tomatoes) without the avocado pesto. When thawed, drain any excess liquid and fold in a freshly made avocado pesto.
Alternatively, make a basil-based pesto without avocado if you plan to freeze: traditional oil-based pesto freezes better than avocado-based. Then thaw and fold into the tuna when ready to serve.

For short-term storage, refrigerate the assembled salad in an airtight container for up to 1–2 days. Keep lemon wedges or extra lemon juice on hand to brighten it before serving if color dulls.

Your Top Questions

Can I use packed-in-water tuna instead of packed-in-oil? Yes. The recipe works with either. Just drain thoroughly. Oil-packed tuna can add extra richness if you want it.
How do I prevent the avocado from browning? The lemon juice in the pesto helps slow oxidation. Make the pesto and refrigerate tightly covered, or better yet, make and use immediately. If storing, press plastic wrap directly on the pesto surface to reduce air contact.
Is the garlic raw in the pesto? Yes. One minced clove adds a clean bite. If you prefer milder garlic, reduce to half a clove or roast a clove first.
Can I make this without a food processor? You can mash the avocado and finely chop the basil, pine nuts, and garlic by hand, but the texture will be chunkier. A processor yields the smoothest pesto.
How do I serve it for a crowd? Make the pesto and the tuna mixture separately. Keep them refrigerated and combine shortly before serving to keep the salad vibrant. Serve spoonable with toasted bread, crostini, or lettuce cups.

Save & Share

If you try this Avocado Pesto Tuna Salad with Sun-Dried Tomatoes, take a quick note of what you changed and how it landed. Did you use basil or parsley? Toast your pine nuts? A small tweak can make it your new go-to.

Share the recipe with friends who need a fast, flavorful lunch that feels a little elevated but stays totally achievable. And if you post a photo, tag your favorite food-focused accounts so others can try it too—I love seeing what variations people create.

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Avocado Pesto Tuna Salad with Sun-Dried Tomatoes

A creamy tuna salad made with a fresh avocado pesto, sun-dried tomatoes, and red onion. Serve on toasted bread or over greens.

Prep Time10

Cook Time7

Total Time17

Course: Salad

Servings: 2 servings

Ingredients

1 large ripe avocadopeeled and pitted
1/2 cupbasil or parsley leaves
1/4 cuppine nuts
3 tablespoonslemon juice
1 clovelarge garlicminced
sea salt
Avocado Pestorecipe above
25- ounce cans Genova Yellowfin Tuna drained
1/4 cupred onionfinely chopped
1/3 cupsun-dried tomatoesdrained and patted dry

Instructions

Make the avocado pesto: add 1 large ripe avocado (peeled and pitted), ½ cup basil or parsley leaves, ¼ cup pine nuts, 3 tablespoons lemon juice, 1 clove large garlic (minced), and sea salt to a food processor.
Pulse the mixture until completely smooth, stopping to scrape down the sides as needed. Taste and add more sea salt if desired.
Drain the 25-ounce cans of Genova Yellowfin Tuna thoroughly and transfer the tuna to a mixing bowl; flake with a fork.
Add ¼ cup red onion (finely chopped) and 1/3 cup sun-dried tomatoes (drained and patted dry) to the tuna and stir to combine.
Add the prepared avocado pesto to the tuna mixture and gently fold until evenly combined. Taste and adjust sea salt if needed.
Serve the tuna salad immediately—spread on toasted bread to make a sandwich or add to your favorite green salad.