Once again, it is that time of year when students and teachers are headed off for another school year. Typically, at this time of year, I post a sandwich recipe for those who pack their lunches to take with them. But for many people, it is an unprecedented year. Many workers are still working remotely. Some institutes of learning have started this year as they have in previous years with in-person learning. Others are e-learning from the start. And still others have developed plans to go back & forth between in-person and e-learning. As I said, quite a different year for so many of us.
No matter what school or work looks like right now, more of us than ever are making our lunches, so this post is still fitting. When I want something other than soup or salad for lunch, I opt for tuna fish sandwiches. This version has a Mediterranean twist to it!
Pesto Tuna Salad
Pesto Tuna Salad (adapted from allrecipes.com) Total Time Required: 15 minutes
Serves: 2
- 5-ounce can of tuna, drained
- 1/2 cup basil pesto
- 6 oil-packed sun-dried tomatoes
- 2 tablespoons mayonnaise
- 2 tablespoons grated Parmesan cheese
- bread, rolls, or crackers for serving
Directions:
Drain and finely chop the sun-dried tomatoes. In a medium bowl, mix together the tuna with the pesto, tomatoes, mayonnaise, and Parmesan cheese.
Combine the tuna with the other ingredients.
Mix it together well.
Serve immediately on bread or rolls for a sandwich or with crackers. This can be made ahead and refrigerated until needed.
Not the same old tuna salad!
Hang in there! ~Linda
Pesto Tuna Salad (adapted from allrecipes.com) Total Time Required: 15 minutes, Serves: 2
- 5-ounce can of tuna, drained
- 1/2 cup basil pesto
- 6 oil-packed sun-dried tomatoes
- 2 tablespoons mayonnaise
- 2 tablespoons grated Parmesan cheese
- bread, rolls, or crackers for serving
Directions:
Drain and finely chop the sun-dried tomatoes. In a medium bowl, mix together the tuna with the pesto, tomatoes, mayonnaise, and Parmesan cheese. Serve immediately on bread or rolls for a sandwich or with crackers. This can be made ahead and refrigerated until needed.