Ingredients
- 1 medium shallot or ½ small red onion, finely diced
- 3 (5- to 7-ounce) cans or jars tuna, preferably oil-packed, well drained
- ⅓ cup basil pesto, store-bought or homemade
- ⅓ cup plain whole-milk Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- Salt and black pepper, to taste
Instructions
1
Place the diced shallot in a small fine-mesh strainer and rinse under cool running water for 10 seconds to soften its sharp flavor.
2
Drain the shallot thoroughly and transfer it to a large bowl.
3
Add the well-drained tuna, basil pesto, Greek yogurt, and lemon juice.
4
Stir well with a fork, breaking up the tuna as you mix, until everything is evenly combined and creamy.
5
Season with salt and black pepper. Serve immediately or cover and refrigerate until needed.
💡 Cook's Tips
- Drain the tuna well: Removing excess oil or water keeps the salad creamy rather than loose.
- Rinse the shallot: A quick cold-water rinse preserves its crunch while reducing harshness.
- Serving ideas: Use it in a sandwich or wrap, spoon it over salad greens, scoop it with crackers or crostini, or serve alongside tomato slices.
- Adjust the lemon: Add another squeeze if your pesto is especially rich or salty.
- Storage: Refrigerate in an airtight container for up to 3 days.
Salad
Tuna
Quick