Pesto Tuna Salad

Pesto Tuna Salad mains This easy tuna salad recipe is made with a creamy pesto dressing. It is a great way to utilize a can of tuna and jarred pesto but of course you can make a fresh batch of basil pesto for this recipe too especially when you have an abundance of fresh basil tuna salad, pesto, high protein Pesto Tuna Salad tuna

This easy tuna salad recipe is made with a creamy pesto dressing. It is a great way to utilize a can of tuna and jarred pesto but of course you can make a fresh batch of basil pesto for this recipe too especially when you have an abundance of fresh basil. Make sure to use a pesto you love when using store bought or prepared pesto and you will quickly add this recipe to your tuna salad rotation. Tuna salad is the ideal meal prep dish because it comes together in minutes, requires no cooking, and actually tastes better as the ingredients sit and absorb the flavors. Can’t beat a high protein, budget friendly option like that!

Pesto Tuna Salad

Pesto Tuna Salad Recipe Ingredients

  • PESTO: Use store-bought prepared pesto, your own homemade recipe or the one I provide in the recipe notes below. If you are using a store-bought pesto - like I often do, use one that you know you really like the taste of because the flavor will really come through
  • TUNA: I use light tuna (chunk vs flaked but either will work) water-packed tuna fish but feel free to use oil-packed tuna, albacore tuna or yellow-fin or any tuna you prefer. Make sure to drain liquid before using in the recipe.
  • GREEK YOGURT: It adds a fabulous tanginess to the dressing. It’s a wonderful addition but if you prefer sour cream over yogurt you could definitely use that as a substitute or do all mayo.
  • MAYO: I prefer regular Hellmann’s as my go-to for optimal creaminess. It helps give tuna salad its rich creaminess and feel free to add more if needed to reach desired creaminess. Im not a fan of miracle whip or the sweet kind of mayo dressing but if that is what you prefer by all means use that
  • DIJON MUSTARD: My not so secret secret ingredient. It adds incredible savory taste.
  • LEMON JUICE: Freshly squeezed lemon juice adds a nice brightness to the tuna salad
  • GREEN ONIONS & SHALLOT: Green onions are a mild tasting onion variety and work great in egg salad and tuna salads and the shallot adds a nice crunch plus loads of flavour - red onion is a great substitute for shallot - feel free to use both green onions and red onion/shallot or one or the other and add as much or as little as you prefer
  • BELL PEPPER & CUCUMBER: Crisp bell pepper and cucumber add some crunch - you could also add other or extra veggies like shredded carrots or diced celery. Using red bell pepper also adds a nice pop of colour to the salad as well.
  • SALT & BLACK PEPPER: Adjust to taste.
  • OPTIONAL ADD INS: We think that the pesto adds enough flavor to the salad but if you would liek to chop in some fresh basil and parsley you can. You can even grate in some Parmesan cheese or add in some minced sun-dried tomatoes. We will often stir in a cup of white beans or chickpeas to add extra fiber to the salad.

Pesto Tuna Salad

How To Make Pesto Tuna Salad

  1. Drain & Break Up Tuna: Use a fork to break up the tuna making it easier to blend with the dressing and all the salad ingredients. This is optional as it will get broken up regardless when everything is combined.
  2. Chop All Veggies: Prepare all your veggies and other add ins - chop veggies, shallots, green onions, cucumbers and peppers.
  3. Prepare Dressing: Whisk together the dressing ingredients - taste and adjust flavors
  4. Assemble Salad: Add all the salad ingredients to a bowl along with the dressing and toss well to coat.
  5. Adjust Flavours & Creaminess: Add more mayonnaise, yogurt, pesto, salt and pepper, mustard, lemon juice or whatever you think might need to be adjusted to taste
  6. Serve: Chill until ready to serve in a sandwich, or as a dip for veggies or pita chips or any crisps, crackers you like.

Pesto Tuna Salad

Pesto Tuna Salad

Pesto Tuna Salad

Tuna Pesto Salad Storage & Make ahead

  • STORAGE: Place the tuna salad into an airtight container and store it in the fridge for up to 2-3 days. Its probably good for up to 5 days but optimally I would say for fresh flavor 2-3 days
  • MAKE AHEAD: This tuna salad keeps well up to 2-3 days, so it can be made ahead. Just remember any leftovers will not keep as long and the veggies may get a little less crunchy after day 1 or 2
  • FREEZING: Tuna salad doesn’t work well in the freezer, the veggies turn to mush and the mayo sometimes breaks. This is fast and easy to make, so no need to freeze it

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Recipe

Servings: 4-6
Prep Time: 20 mins
Total Time: 20 mins

Ingredients

For the Dressing

  • ⅓-½ cup pesto (store-bought or homemade*)
  • ¼ cup mayonnaise
  • ¼ cup greek yogurt
  • 1 tablespoon Dijon misturd
  • 2 tablespoons lemon juice
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste

For the Salad

  • 3 (5-ounce) cans tuna, well drained
  • ½ medium red bell pepper, diced
  • 2 green onions, sliced
  • 1 shallot, minced
  • ½ cup of diced cucumber

Directions

  1. Make the dressing: In a large bowl, whisk the mayonnaise, pesto (I like to start with ⅓ cup and increase about to taste) yogurt, lemon juice, red pepper flakes salt and pepper.
  2. To the dressing, add the tuna, green onions, bell pepper, cucumber, and shallot. Toss until evenly combined.
  3. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve.
  4. Serve in sandwiches (I usually add lettuce and cucumber to mine), wraps, or even lettuce wraps for a low-carb option or serve as a dip with veggies and crisps.
  5. Leftover tuna salad can be stored in an airtight container and stored in the fridge for up to 2-3 days

Recipe Notes

  • Tuna Salad is traditionally served cold and it has mayonnaise in it, so it shouldn’t stay out for longer than 2 hours or it will go bad, or even less in a warmer environment.
  • Easy Homemade Basil Pesto (makes approx 1 cup): 2 cups fresh basil leaves packed, ¼ cup pine nuts, 2 cloves garlic, ¼ cup grated Parmesan cheese, ¼ cup olive oil, 2 tablespoons fresh lemon juice, ¼ teaspoon sea salt. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pulse until well chopped. Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil starting with ¼ cup and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil. I usually add up to ¼ cup more as needed.

Pesto Tuna Salad