Best Pesto Tuna Recipes

PESTO TUNA SALAD WITH SUN-DRIED TOMATOES

Steps:

• In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.

CHEESY TUNA PESTO PASTA

Steps:

• Boil the pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto. Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high.
• When the pasta is cooked, drain and toss through the pesto mix. Tip into a shallow baking dish and scatter with the remaining cheese. Place the dish under the grill for 3-4 mins until just melted, then serve with a green salad and garlic bread.

CARRIE'S GARLIC PESTO TUNA SALAD SANDWICHES

Steps:

• In a medium bowl, mix together tuna, mayonnaise, mustard, pesto, and garlic.
• Make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. Serve.

PESTO TUNA PASTA SALAD

Steps:

• Cook pasta according to package directions.
• While pasta cooks, mix tuna, pesto, pepper, mayonnaise, cheese, olives, and lemon juice in a large bowl.
• When pasta is cooked, drain and rinse with cold water.
• Add pasta to tuna mixture and mix well.
• Refrigerate at least 30 minutes before serving.

PESTO TUNA MELTS

Steps:

• Place bread on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn and broil 2 minutes longer or until golden brown. , Combine pesto and mayonnaise; spread over toasted bread. Top with tomato, tuna, pepper and cheese. Broil for 2-3 minutes or until cheese is melted.

WARM POTATO & TUNA SALAD WITH PESTO DRESSING

Steps:

• Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
• Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
• Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

PESTO TUNA SANDWICH

Steps:

• Combine the pesto, mayo, tuna, and tomatoes. Salt and pepper to taste.
• Spread the tuna mixture on the bottom half of the rolls and top with a slice of cheese (I used hoagie rolls; this is enough filling for four large sandwiches).
• Broil until the cheese is slightly browned.
• Top with optional lettuce and the other half of the bun.
• Serve!

PESTO TUNA

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.

TUNA AND PESTO SANDWICH

Steps:

• Mix tuna with prepared pesto. Place a few radicchio leaves onto bottom half of Englishmuffin. Top with tuna mixture, cucumber, and a squeeze of lemon. Sandwichwith muffin top.

PESTO, CANNELLINI BEAN & TUNA JACKETS

Steps:

• Heat oven to 180C/160C fan/gas 4. Pierce the potatoes a few times, then bake for 40 mins, or until really soft. Alternatively, microwave on High for 7 mins.
• Mix the beans, pesto, cream cheese, tuna, red onion, lemon zest and some seasoning. Split the baked potatoes and stuff with the tuna filling. Top with the pine nuts and basil leaves.

PESTO TUNA WRAPS

Steps:

• Wash and dry lettuce and tear into small pieces. Set aside.
• Open tuna and drain well. Drain black olives, too.
• Mix tuna, pesto, and ranch dressing in a bowl.
• Mix in cheese, black olives, chopped celery, chopped apples, and black pepper. Set aside.
• Warm tortillas lightly in hot cast iron pan or in oven. (I use my toaster oven.) Tortillas should be warmed until soft and flexible, but not long enough to get dry or crisp. (That's the secret of a good wrap.).
• Place tortilla on a flat surface.
• Scatter lettuce onto tortilla.
• Spoon Tuna salad on top of the lettuce.
• Roll up your wrap and you're done!
• WRAPPING TIPS - grab the tortilla at 3 and 9 o'clock, and fold each side in about 1/3 towards the middle. Then fold from 6 o'clock up, tucking the edge of the tortilla up and aroundthe fillings and sort of curling it under the filling a bit. Then roll forwards, pulling towards you a bit as you go, and ending with the loose edge of the tortilla on the underside of the roll. I hope that makes sense! Spreading a very thin layer of dressing or sauce over the tortilla before adding the filling makes it hold together better. But you can use toothpicks. I like to slice wraps into 2 halves, but that's just presentation.

BASIL PESTO SEARED TUNA

Steps:

• Preheat grill to 400 degrees F. Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest. Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan. Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-tuna-with-basil-pesto-recipe.html?oc=linkback

GRILLED TUNA WITH GRILLED RATATOUILLE COUSCOUS AND DECONSTRUCTED PESTO

Steps:

• Toast 1/2 cup of the couscous in a dry skillet over medium heat. Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes. Remove from the heat, fluff with a fork, and set aside.
• Heat the grill to medium-high. Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender. Remove, cool slightly, and cut into large chunks.
• Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred.
• Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side.
• Put the chopped vegetables in a large bowl. Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice. Season with salt and pepper and gently toss.
• Slice the tuna into thick slices. Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil. Garnish with whole basil leaves.

PESTO TUNA WRAP

Steps:

• In bowl, gently stir together tuna, mayonnaise, pesto, lemon juice and pepper until well mixed. Spread tuna mixture on tortilla; top with lettuce, cheese and olives. Fold bottom of tortilla up about 2 inches to enclose filling; roll tortilla tightly into compact wrap.

PESTO-TUNA MELTS

Steps:

• Set oven control to broil.
• Place bread on ungreased cookie sheet. Broil with tops about 4 inches from heat until golden brown; turn and broil until golden brown.
• Spread bread slices with pesto. Top with tomato, tuna and cheese slices. Broil about 1 minute or just until cheese begins to melt. Sprinkle with pepper.

TUNA AND CHICKPEA SALAD WITH PESTO

Steps:

• In a large bowl combine all ingredients.
• Garnish with basil (if using).

TUNA AND PESTO PASTA BAKE

Steps:

• Preheat oven to 180°C Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
• Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
• Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.

SALT SEARED TUNA WITH FENNEL, COURGETTES AND ENGLISH PEA PESTO

Steps:

• Whisk together the beer and flour, season with salt. Hold refrigerated.
• Take 8 baby zucchini and blanch in salted water until tender. Puree in blender until smooth.
• Place the fennel and remaining zucchini and squash in a small pan and cover with vegetable stock. Add 2 tablespoons of butter and braise over low heat until tender. Season with salt.
• Place all ingredients for pea pesto except the olive oil into a blender and process until smooth. With the motor running, slowly drizzle in the extra-virgin olive oil.;
• Place the salt block directly on the stove top and heat until hot about 5 minutes. Toss the tuna in olive oil and season with salt, fennel pollen and pepper. Place in a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Remove from the bag quickly sear the tuna on the salt block on all 4 sides.
• Dip the blossoms in the beer batter and fry at 350 degrees F until golden brown. Smear the pesto across the plate and arrange the vegetables in the pesto. Slice the tuna thinly and place around the vegetables. Serve alongside fennel, courgettes, pesto and garnishes.

PESTO TUNA MELTS

Steps:

• Set oven to broil.
• Place the bread on a cookies sheet.
• Broil with tops about 4 inches from heat until golden brown; turn and broil again until golden brown.
• Spread bread slices with pesto.
• Top with tomato slices, tuna and cheese slices.
• Broil about 1 minute or just until cheese starts to melt.
• Sprinkle with pepper.

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.