SUN DRIED TOMATOES AND BASIL PESTO TUNA SALAD RECIPE
Steps:
- Combine the tuna, basil, and sun-dried tomatoes in a salad bowl; mix until thoroughly incorporated.
- Stir in yogurt until well combined.
- Season with salt and pepper, to taste.
- *Cover and refrigerate until ready to use.
Nutrition Facts : ServingSize 1 g, Calories 129 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 230 mg, Fiber 1 g, Sugar 5 g
PESTO & SUN DRIED TOMATO TUNA SALAD
Provided by By Shannah @ Just Us Four
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Stir to mix well. Serve on crackers or bread as desired.
PESTO TUNA SALAD
Canned tuna CAN taste amazing when you prepare it well. This unique tuna salad tastes absolutely amazing, and it's a fun twist on a classic. The Italian flavors work perfectly in this naturally gluten free recipe.
Provided by Michelle
Categories main dish
Time 7m
Number Of Ingredients 9
Steps:
- Gently toast pine nuts in a dry fry pan over medium low heat for 3-4 minutes, shaking constantly. Once fragrant, remove from heat.
- Add basil to blender with half the olive oil. Blend into paste.
- Add half the pine nuts, all the garlic, and one tablespoon parmesan. Mix again until well blended.
- Add remaining pine nuts and blend again.
- With the blender still going, slowly drizzle in remaining olive oil until smooth.
- Drain tuna, and add it to a bowl.
- Chop your sun-dried tomatoes and add them, the pesto, the remaining parmesan, and the mayo. Gently fold it together.
- Serve immediately, or store in the fridge in a tightly sealed container for up to three days.
Nutrition Facts : Calories 215 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 serving, Sodium 420 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PASTA SALAD WITH SUN-DRIED TOMATO PESTO
From our local newspaper. This salad uses any "novelty" pasta now available on the market, including but not limited to: conchiglie, farfalle, fusilli (a personal fav), orzo, penne, orcchiette, rotelle, etc. Recommended additions to the salad may include: imported olives, grilled boneless sliced chicken breast, pickled Greek pepperocini, Walla Walla onion slices, garden fresh tomato slices, marinated artichoke hearts! Lots of fresh ingredients! Summer is here and the harvest is bursting! Hop to it!
Provided by COOKGIRl
Categories European
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Pesto: Lightly toast the pine nuts and set aside.
- In a food processor or blender add the basil, garlic, and parsley. Process until finely chopped.
- Add the pine nuts, Parmesan cheese, and salt; process using the PULSE setting until just blended.
- With the appliance running, gradually add the olive oil through the feed tube, processing until a smooth paste is formed.
- Add the sun-dried tomatoes and vinegar of choice, processing until the tomatoes are finely chopped but flecks are still visible.
- Yield: 1 1/2 cups pesto.
- Pasta Salad: Transfer the cooked, chilled pasta to a pretty salad bowl and stir in the pesto sauce, making sure the pasta is generously coated. (You may or may not use up all the pesto sauce.).
- Cover salad bowl and chill the salad up to 6 hours.
- Yield is estimated.
Nutrition Facts : Calories 295.7, Fat 16.1, SaturatedFat 2.7, Cholesterol 4.4, Sodium 207.2, Carbohydrate 33.9, Fiber 6.2, Sugar 0.2, Protein 5.9
PESTO TUNA
I had tuna, but none of the usual ingredients I mix in. I found pesto in the back of the fridge. It's unusual I know, but we really liked the flavour combination, even my husband who hates trying new things :-) Note: the cook time is for refrigeration.
Provided by MrsSPheonix
Categories Spreads
Time 25m
Yield 1/2 cup, approx., 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Make sure the tuna is as well drained as possible, I squeeze mine in a sieve.
- Mix with pesto and pepper to taste.
- If you want a more"spreadable" consistency, mix in the mayonnaise.
- A little lemon juice adds some zing if you like a more tangy flavour.
- Refrigerate for at least 20minutes to allow flavours to meld.
- Serve either as a sandwich or on crackers.
PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS
Make and share this Pesto Pasta With Sun Dried Tomatoes and Roasted Asparagus recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
- In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
Nutrition Facts : Calories 676, Fat 29.6, SaturatedFat 12, Cholesterol 59.8, Sodium 542.4, Carbohydrate 73.2, Fiber 10.7, Sugar 5, Protein 33.7
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