This tuna salad grain bowl was a happy little coincidence that came about from a combination of two leftovers one afternoon for lunch.
I really loved the texture that the quinoa added to my tuna salad, which isn’t always the most appealing on its own.
Jazz up your everyday tuna salad with equal parts pesto and mayo, and compliment it with sweet and juicy grape tomatoes, peppery arugula and toasty pine nuts.
This is sure to be your new favorite tuna salad!
Pesto Tuna Salad Grain Bowl
Give your everyday tuna salad some oomph!
Servings: 6
Calories: 400kcal
Equipment
- Blender or food processor
Ingredients
Basil Pesto
- 2 oz fresh basil leaves
- 1/2 cup pine nuts
- 1/4 cup olive oil
- 2 cloves garlic, roughly chopped
- 1/2 tsp salt
- 1/2 lemon zest and juice
Tuna Salad Grain Bowl
- 1 cup tri-color quinoa, dry
- 1.5 cup chicken broth
- 16 oz canned tuna, drained I used 4 single serve cans
- 4 tbsp mayonnaise
- 4 tbsp pesto you can shortcut and use store-bought pesto here instead of making it yourself
- 1/2 lemon zest and juice
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 10 oz arugula
- 1 pint grape tomatoes, quartered
- 1/4 cup pine nuts, toasted
Instructions
Prepare and Cool the Quinoa
- Using chicken broth instead of water, cook quinoa according to package directions. Cover and refrigerate until cooled and ready to assemble grain bowls.
Make the Basil Pesto
- In a blender or food processor, combine the fresh basil (reserve a few leaves for garnish), 1/2 cup pine nuts, olive oil, garlic, salt, lemon zest and lemon juice. Blend to combine until desired consistency is reached. Set aside.
Prepare the Grain Bowls
- In a medium mixing bowl, combine the mayonnaise, half of the pesto (about 4 tablespoons), the zest and juice of half a lemon, 1/2 tsp salt and 1/4 tsp cracked black pepper. Stir until well combined.
- Add the drained tuna to the same mixing bowl and stir to combine, breaking up the tuna and incorporating fully with the mayo/pesto mixture.
- Add cooled quinoa to same mixing bowl, and stir to combine thoroughly with the tuna mixture. Taste and add more salt and/or pepper to your taste.
- Divide arugula between 6 bowls/tupperware, and top evenly with the tuna salad, tomatoes, and toasted pine nuts. Top each bowl with a drizzle of remaining pesto (add a few drops of water if needed to thin it out) and chopped basil if desired.