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.