Another Easy & Healthy Mediterranean Lunch!
Made in less than 15 minutes using simple ingredients, this pesto tuna salad is incredibly easy and extremely delicious.
I love it as an open-faced sandwich on some toasted bread, perhaps topped with some arugula microgreens. Also great for a snack when served with some whole wheat crackers. Go gluten-free if you like, by serving over a plate of spring greens dressed with a little Basil EVOO, Champagne vinegar, salt and pepper.
BE BRAVE and add some mayonnaise if you prefer a creamier version, or use some Pesto Picante to add a touch of heat.
Who said budget-friendly canned tuna couldn’t be absolutely delicious!
Pesto Tuna & Bean Salad
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
2 cans drained tuna
1 can drained and rinsed chick peas or white beans (cannellini or great northern)
¼ cup minced parsley
¼ cup diced red onion
¼ cup O&V Roasted Red Peppers, chopped *
3 tablespoons O&V Pesto Limone *
1-2 tablespoons O&V Basil EVOO *
2 tablespoons O&V Tomato Pulp vinegar *
Salt and pepper to taste
Preparation
Mince the parsley, dice the red onion, chop the roasted red peppers.
Soak the diced red onion in a bowl of cold water for 15 minutes. Drain and pat dry.
Flake the tuna, drain and rinse the chick peas/ white beans and add to a bowl. Add the parsley, onion, roasted red peppers and toss to combine.
In a separate small bowl combine the pesto with the tomato pulp vinegar and drizzle in some Basil EVOO (start with just one tablespoon and add more if needed to get to a mixable consistency)
Stir the pesto combination into the tuna mixture. Season with salt and pepper to taste.
Serve cool or at room temperature with crostini or in a sandwich or over a bed of salad greens.
Serves 4
Active time 15 minutes Total Time: 15 minutes
Notes
* The Pesto Limone adds a wonderful herbaceous and citrusy flavor to the tuna and the Tomato Pulp vinegar adds nice tang. The Basil EVOO adds a nice extra layer of herby taste, helping to get the pesto to the right consistency. You can use a home-made pesto and add lemon zest and lemon juice to it. Any good quality Unflavored EVOO can be substituted but it will diminish the nice basil flavor. And a good quality red wine vinegar may be used instead. The Roasted Red peppers are an easy add, but feel free to roast your own peppers, chop and add if you prefer.
For a dairy free option, use Pesto alla Genovese or for some heat, use Pesto Picante but don’t forget to add a little lemon zest and lemon juice.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free Option, Fish, Seafood, Tuna Salad Sandwich, Summer Eating, Easy Lunch, Pesto Limone, Pesto alla Genovese, Basil EVOO, Cabernet Red Wine Vinegar, White Beans, Chickpeas, Pesto Picante
