Pesto Tuna Salad with Sun-Dried Tomatoes
Servings: about 4 cups of tuna salad
Ingredients
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)
Instructions
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.
