Pesto Tuna Salad

This recipe comes courtesy of Caley over at Sublime Bedlam:


I am all for meals that I can get a good run out of. Leftovers are like, my BFF. That's one of the reasons I love making this Pesto Tuna Salad so much- that, and it's easy, AND my toddler will eat it. The first night we eat it in sandwich form, usually on croissants (oh HEALTHY, I know!) (but just as good on a nice fresh sandwich roll), and the second night we mix the leftovers into a big bowl of pasta, usually the bow tie kind.

And I'll be honest- the first time I tried to imagine pesto (which I ADORE) paired with tuna fish (another one of my favorite things... really, there isn't too much that I DON'T like...), well, I turned my nose up, too. But it is surprisingly yummy and I'm so glad I gave it a shot!

Pesto Tuna Salad
1 (6oz) can tuna
1/4 C prepared pesto (I like the Buitoni kind) (Also, I am verrrry generous when I measure this out)
1 tomato, diced
-or-
about 5-7 sundried tomatoes, diced (I prefer them fresh, but I've made both and both are good)
2-3 tbsp mayonnaise
2 tbsp grated Parmesan cheese
1/4 C chopped celery
1 small onion, chopped

Mix all the ingredients together in a bowl and allow to chill in the fridge for a bit. Serve on big, flaky croissants, with crisp Romaine.

Also tastes great topped on Wheat Thins or some such cracker, as a snack.

For the leftovers on the second night, I usually mix in a little more pesto (did I mention I'm in love with pesto?) and then stir it into a bowl of cooked pasta, while the pasta is still warm.