Reviewed: Nov. 22, 2009

Great alternative to the traditional method. I took it a few steps further and added chopped artichoke hearts and kalamata olives since I had them on-hand. I also sprinkled some red chili flakes for a little zip and used lowfat plain yogurt instead of mayo (figured I dumped enough oil in it!). Quite nice!

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SHELLEYRG

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 5, 2009

I am a big fan of both pesto and sun dried tomato so this recipe seemed like a sure thing but the end result was terrible. Way too much pesto. I threw out the sandwich after the first bite. Trust me when i recommend cutting way back on the pesto unless you want a pesto sandwich

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Oct. 28, 2009

I omitted the sun dried tomatoes, and I used chicken thigh meat, for a super tender meat. I added pine nuts and onions! I only use the bread sometimes, when I want to be more carb conscience I just eat it by itself. Great base recipe!

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genchild

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Reviewed: Oct. 22, 2009

I am a big fan of tuna, in fact I love it!! I also love pesto. Having said that, this is such a fun variation on tuna salad!! I love the flavor combination. I used homemade pesto that I thawed from the freezer and a 6.4 oz. pouch rather than a can of tuna. Other than that I didn't change anything. The more pesto the bettter in my opinion!!!

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Oct. 20, 2009

For picky eaters in my family I used less than half of the pesto/sundried tomatoe combination. I personally think this recipe was great! Picky eaters were no so impressed. I used fresh bakery bread lightly toasted with melted Muenster cheese!

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CATECRUM

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

I tried mixing this with rotini, as other reviewers had suggested, and was disappointed. It seemed bland to me, and I just didn't think that pesto and tuna went all that well together. The pesto I used, however, was a blend of spinach, basil, and parsley. Perhaps a strictly basil based pesto would have been better.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Sep. 11, 2009

Even my pickiest eater enjoyed these. I did use feta cheese.

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Kelley

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

Very good. I needed to get rid of some homemade pesto and was looking for something different. My pesto was really solid, so I ended up using a bit more mayo than called for to moisten it up and b/c of that ended up using an extra can of tuna (10oz. total). I had to hold myself back from eating it plain, so I can have it on a sandwich tomorrow!!

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Holly033

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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Reviewed: Aug. 19, 2009

I used ranch dressing instead of mayo and it was great.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Aug. 12, 2009

I am rating this 4 stars because it's way too much pesto as most other reviewers have noted. I used half the pesto and served this on toasted ciabatta. Oh my goodness, this is a gourmet sandwich! Delicious!! Even my husband (who *hates* tuna) finished his sandwich and went back for seconds. I recommend the "Pesto Sauce" recipe from this site to use in this yummy sandwich.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jul. 30, 2009

I thought the pesto was a little overpowering, next time I'll use a little less. I think this is a tuna salad recipe for people who don't like tuna because we could barely taste it over the pesto.

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Hilary

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Reviewed: Jul. 29, 2009

FANTASTIC! We found chopping up the sun dried tomatoes spread the flavor throughout the salad better. Also loved the suggestion to chop some jalapenos.

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jef

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Reviewed: Jul. 23, 2009

Really, really wonderful and excitingly new! I've never tasted anything like it. I actually used three cans of tuna, stuck to the 1/4 cup pesto (just regular, I didn't have basil pesto), threw in an extra tomato or so and used probably just 1 Tbsp mayo, eyeballing the quantities. I put it in a warm pita for a scrumptiously light dinner.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Jul. 19, 2009

This recipe was a great way to jazz up tuna salad and use up some pesto I had in the fridge. So yummy!

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MARGARITA953

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Reviewed: Jun. 20, 2009

My father called it a $20 5th ave gourmet tuna sandwich. I served on toasted English Muffins with a piece of romaine lettuce. Tastes amazing!

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Jenna

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Reviewed: Jun. 3, 2009

Ok...I did this recipe with cooked shrimp that I bought from Walmart. I'm low carbing and was looking for something different to do with the shrimp. Followed the recipe otherwise except I added some Old Bay Seasoning. DELICIOUS!!! But then I went stupid and added some relish. DUMB CHOICE. It's still decent but I should have stopped while I was ahead. If you use shrimp instead of tuna...remember this isn't tuna salad and leave well enough alone. Lesson learned... I will make this again next week and follow directions. Hint: Buy pesto ($2.50) and sun-dried ($1.15) tomatoes from Central Market bulk area. It's soooo much cheaper but the quality is still amazing. Update: I just made this recipe again but went by the recipe but with shrimp that I chopped up(manually) and it taste great. I still added a dash of Old Bay which gave it a kick. The only thing missing is a little citrus zing. I didn't have any lemon or lime but I think that would have added the perfect touch. Although I love it with the shrimp I'm still a little scared to try it with the tuna. Which is weird because I'm usually open to try all types of new things and I know it's less expensive than shrimp. I'm sure I'll try it with tuna eventually. Thanks for the great recipes!

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COZY CUISINE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jun. 1, 2009

This is very good. Three pieces of pesto frozen in ice cube trays makes the 1/4 cup of pesto you need. I used dried sun-dried tomatoes that I chopped fine and rehydrated with hot water. Added some snipped chive for something fresh. Wonderful - will make again.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: May 18, 2009

Super yummy! I wanted to try this recipe badly, but didn't have pesto or basil around the house. I did have a bunch of cilantro and pine nuts, so I made up a batch of cilantro pesto. I also didn't have sun-dried tomatoes in oil, so I took my dry ones and chopped them in the food processor along with the pesto and added a bit more evoo to moisten them up. Last night I made some chipotle mayo dip for tostones, so I added that in place of the regular mayo and put in a couple of fire roasted red peppers to the tuna mix. I wish I had an avocado to top with the filling, but I'm eating it with pasta this time. YUMM! This is a winner!! Will definitely make again.

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lostjujubeans

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

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Reviewed: May 14, 2009

I can't tell you how many times I have made this now after discovering the recipe over a year ago. I've made it using canned salmon. It is just sooo good!

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tryingcake

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: May 12, 2009

Such a great change to the normaol tuna salad especially for a pesto lover like me. My mom tried it and she made sure we got more pesto at the grocery store today.

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