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Citrus Pesto Tuna

You won’t want to go back to traditional mayonnaise-based tuna salad after experiencing the fresh crispness of this citrusy version.

Recipe information

  • Yield

    serves 4, 1/2 cup tuna mixture and 2 lettuce leaves per serving

Ingredients

Pesto

1

/3 cup tightly packed fresh basil (about 3/4 ounce before removing stems)

1

/2 teaspoon bottled minced garlic or 1 medium garlic clove

1

/2 teaspoon dried oregano

2

teaspoons olive oil (extra-virgin preferred)

1

teaspoon lemon zest

2

tablespoons lemon juice

2

tablespoons orange juice

1

/4 teaspoon salt

1

/4 teaspoon pepper

1

medium rib of celery, chopped

1

medium green onion (green and white parts), chopped

12

ounces canned very low sodium chunk white albacore tuna, packed in water, drained and flaked

8

lettuce leaves

Need to make a substitution?

Preparation

  1. Step 1

    In a food processor or blender, pulse the basil, garlic, and oregano until finely chopped. Add the oil, lemon zest, lemon juice, orange juice, salt, and pepper, pulsing to blend.

    Step 2

    In a medium bowl, gently stir together the celery, green onion, and tuna.

    Step 3

    Pour in the pesto. Stir gently to combine. Spoon onto the lettuce leaves.

  2. Cook’s Tip

    Step 4

    This versatile tuna salad is equally good whether served on lettuce, spooned onto a tomato half, or used as a sandwich filling on low-sodium wholegrain bread.

  3. nutrition information

    Step 5

    (Per Serving)

    Step 6

    Calories: 144

    Step 7

    Total Fat: 5.0g

    Step 8

    Saturated: 1.0g

    Step 9

    Trans: 0.0g

    Step 10

    Polyunsaturated: 1.0g

    Step 11

    Monounsaturated: 2.5g

    Step 12

    Cholesterol: 36mg

    Step 13

    Sodium: 199mg

    Step 14

    Carbohydrates: 3g

    Step 15

    Fiber: 1g

    Step 16

    Sugars: 2g

    Step 17

    Protein: 21g

    Step 18

    Dietary Exchanges

    Step 19

    3 Lean Meat

American Heart Association Quick & Easy Meals
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