Avocado Pesto Tuna Salad with Sun-Dried Tomatoes
A bright, creamy tuna salad made with avocado pesto, sun-dried tomatoes, and red onion for a quick lunch or sandwich filling.
Equipment
- Food processor or blender
- Mixing Bowl
- Spoon or spatula
- Can opener
Ingredients
- 1 large ripe avocado peeled and pitted
- 1/2 cup basil or parsley leaves
- 1/4 cup pine nuts
- 3 tablespoons lemon juice
- 1 clove large garlic minced
- sea salt to taste
- 2 5-ounce cans Genova Yellowfin Tuna drained
- 1/4 cup red onion finely chopped
- 1/3 cup sun-dried tomatoes drained and patted dry
Instructions
- Add the avocado, basil or parsley, pine nuts, lemon juice, minced garlic, and a pinch of sea salt to a food processor or blender.
- Pulse until completely smooth, scraping down the sides as needed, and taste; add more salt if desired.
- In a mixing bowl, combine the drained tuna, finely chopped red onion, and drained sun-dried tomatoes.
- Fold in the avocado pesto and stir gently until the tuna mixture is well combined.
- Serve the tuna salad on toasted bread for a sandwich or spoon over greens for a salad.
Notes
- Use either basil or parsley based on preference.
- Adjust lemon and salt to taste.
- Pine nuts can be toasted briefly for extra flavor.
- Pat sun-dried tomatoes dry to avoid excess oil.