Avocado Pesto Tuna Salad with Sun-Dried Tomatoes
This Avocado Pesto Tuna Salad is fresh, creamy, and packed with flavor! Perfect for a quick, healthy lunch or light dinner with vibrant, zesty ingredients.
Servings: 4 servings
Ingredients
- 1 large ripe avocado peeled and pitted
- 1 cup basil or parsley leaves
- 1/4 cup pine nuts
- 3 tablespoons lemon juice
- 1 clove large garlic minced
- sea salt to taste
- 2 cans Genova Yellowfin Tuna 5-ounce each, drained
- 1/2 cup red onion finely chopped
- 1/3 cup sun-dried tomatoes drained and patted dry
Instructions
Make the Avocado Pesto
- Begin by adding the peeled and pitted avocado, basil or parsley leaves, pine nuts, lemon juice, minced garlic, and a pinch of sea salt into a food processor or blender. Blend until smooth and creamy. If the mixture is too thick, you can add a little water to reach your desired consistency. Taste and adjust the seasoning if necessary.
Prepare the Tuna Salad
- In a large mixing bowl, combine the drained Genova Yellowfin Tuna, finely chopped red onion, and sun-dried tomatoes. Use a fork to break up the tuna into smaller pieces and mix everything together gently.
Combine the Ingredients
- Add the prepared avocado pesto to the tuna mixture. Gently fold the pesto into the tuna salad until everything is well coated. Be careful not to overmix, as you want to keep the tuna intact.
Serve
- Taste the salad one last time and adjust the seasoning with additional sea salt if needed. Serve the Avocado Pesto Tuna Salad with Sun-Dried Tomatoes chilled or at room temperature, either on its own, in a sandwich, or on a bed of greens.
Equipment
- Food processor or blender
- Mixing Bowl
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- Store avocado pesto separately to prevent browning and mix with tuna salad just before serving.
- Substitute canned tuna with chickpeas for a vegan version.
- Add seasonal vegetables like peas, cucumbers, or kale for variety and extra nutrients.