Sun Dried Tomatoes And Basil Pesto Tuna Salad Food

PESTO TUNA SALAD

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.

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.