Pesto Tuna Salad With Sun Dried Tomatoes Recipes

PESTO & SUN DRIED TOMATO TUNA SALAD

Steps:

• In a large bowl, combine all ingredients. Stir to mix well. Serve on crackers or bread as desired.

SUN DRIED TOMATOES AND BASIL PESTO TUNA SALAD RECIPE

Steps:

• Combine the tuna, basil, and sun-dried tomatoes in a salad bowl; mix until thoroughly incorporated.
• Stir in yogurt until well combined.
• Season with salt and pepper, to taste.
• *Cover and refrigerate until ready to use.

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.

GRILLED TUNA SALAD WITH SUN-DRIED TOMATO DRESSING

Steps:

• Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
• In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

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.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.