I was looking for new ways to use up all the spinach pesto that I made and I found this cool list from the Food Network called "50 Ways to Use Pesto."
I'm always looking for new ideas for lunch and #25 caught my attention: Pesto Tuna Salad.
I'm not a huge tuna fan, especially when I was a little kid and my mom let me watch 60 Minutes sometime, and once they had a report about bugs in your food and tuna, ketchup and peanut butter were the top three buggiest foods on the market. I stopped eating all three right then.
But since I'm on such a restricted diet, I'm giving some old foods another chance to earn their way back into my diet. Tuna is really good for you, so I'm really trying to learn to like it. I can't eat tuna the way mom used to make it with mayo and pickle relish, so I'm searching for new recipes that fit in my restrictions.
I made the recipe, but found that it was still too "dry" for my taste. I kept adding pesto a tablespoon at a time and ended up adding between 1/3-1/2 cup of pesto. I ate it with gluten free rice crackers and cucumber slices, but this would be delicious on top of a salad. It was really good, and I would definitely eat it again.
Pesto Tuna Salad
2 cans drained tuna
1 can chickpeas, drained and rinsed
1/4 cup chopped parsley
1/4 cup diced red onion
1/4 cup diced red peppers
1/3 - 1/2 cup spinach pesto
2 tablespoons red wine vinegar
Salt and fresh ground pepper
Mix all ingredients together. Can be chilled.
|Before adding the pesto|