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.