Pesto Tuna Salad with Sun Dried Tomatoes

Pesto Tuna Salad with Sun-Dried Tomatoes

Servings: about 4 cups of tuna salad


For the basil pesto:

1 cup fresh basil leaves, packed

3 garlic cloves

2 tablespoons pine nuts

1/4 cup extra-virgin olive oil

1/4 cup Parmesan cheese, grated

Salt and pepper, to taste

For the tuna salad:

Two 5-ounce cans of Albacore tuna, drained

One 6.5-ounce jar of sun-dried tomatoes in oil, drained and chopped

1/4 cup Parmesan cheese, grated

1/4 cup Basil Pesto (see above)

2 tablespoons mayonnaise

Salt and pepper, to taste

Croissants, for serving (optional)


1. For the basil pesto:  In your food processor, pulse the basil, garlic cloves, and pine nuts until finely chopped.

2. With the processor running, slowly add the olive oil in a steady stream, stopping to scrape down the sides of the bowl as necessary.

3.  Transfer the mixture to a separate bowl and gently stir in the Parmesan cheese and salt and pepper.  Set aside.

4. For the tuna salad:  In a medium bowl, combine the tuna, chopped sun-dried tomatoes, Parmesan cheese, and mayonnaise.

5.  Add the Basil Pesto until well-combined.

6.  Season with salt and pepper, to taste.

7.  Cover and refrigerate tuna salad until ready to serve.


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