Reviewed: Oct. 2, 2007

The sundried tomatoes were extremely overbearing I think if I ever attempt this again I'd use roasted red pepper or nothing

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BigL

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Reviewed: Sep. 30, 2007

This was very good! I liked the combination of flavors and it definitely jazzed up the typical tuna fish sandwich. I think the amount of pesto for one can of tuna may be a bit much. I used 2 cans of tuna with a 1/4 cup of pesto and it was plenty.

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JULES2JEWELS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Mountain View, California, USA

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Reviewed: Sep. 13, 2007

I didn't think this would be too good but I tried because of the reviews and I love it. The flavors of the pesto and the tuna mesh well and the parmesan cheese was an enjoyable touch.

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Candy

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Reviewed: Sep. 11, 2007

Really tasty! I didn't add sun-dried tomatoes and used less pesto and I am going to try to get my husband who hates tuna to try it.

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Christine H.

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Reviewed: Sep. 4, 2007

This turned out very good. The only change I made was to cut back a little on the pesto. Nice flavor.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 28, 2007

Delicious and different! I added a splash of fresh lemon juice just to brighten it up a bit. I'll definitely make this again.

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Andrew79

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 14, 2007

I doubled the recipe to serve more and still ended up using an extra 3ozs of tuna. So the ratios seem a little off, so experiment. Overall though, the flavor was AMAZING! We had it both on bread and with pasta. Great both ways.

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Libby

Cooking Level: Intermediate

Home Town: Rosemount, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Aug. 7, 2007

Remember when mama told you to "try everything once?" Haha.. this recipe puts that to the test. Everything about this recipe is horrible - except of course, the taste. It looks bad on paper (I cringed when I first read it), it looks REALLY bad when mixed all together, and so the fact that I liked this so much I made a double recipe instantaneously should really speak to the fact that this stuff is great! No changes neccessary for me. Two slices of whole grain wheat bread and I was ready to go.

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

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Reviewed: Jul. 25, 2007

A very different kinda of tuna salad, that meshes nicely and incorporates lots of my favorite elements.

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Tiane

Cooking Level: Beginning

Home Town: Providence, Utah, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 13, 2007

Made as directed and added some chopped onion and pepper. Did cut back on the pesto. It was great. My husband had no idea what he was eating , but thought it was good.

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msawyer3

Cooking Level: Intermediate

Home Town: Orangeburg, South Carolina, USA

Living In: Chapin, South Carolina, USA

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Reviewed: Jul. 10, 2007

This is a nice way to spice up tuna fish!

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RSTCERE

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Reviewed: Jul. 2, 2007

This is a really delicious and different dish! Like other reviewers, I used sun-dried tomatoes that were not packed in oil (maybe that was why it seemed a little dry with the leftovers the next day, so I had to add another T of mayo). Served it on small wheat rolls. I like the idea of mixing it in with some rotini... I'll try that next time.

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Kristi K.

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2007

Fantastic! Like the other reviewer, I normally make terrible tuna salad. This Was Awesome! I served it on toasted Sunflower Bread with Spinach. Yummmm!

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sara

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Reviewed: Jun. 24, 2007

This recipe was very good. I like pesto alot, and it added a great flavor to the tuna fish. It wasn't fishy at all. I added an egg, and it was great. I will definitely make this again.

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ChelleP

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Reviewed: Jun. 17, 2007

I always make tuna salad sandwiches for my husband as a quickie lunch but wanted to try something different. I added about 2 teaspoons of finely chopped onions. Perfection!

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F16wife

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Reviewed: Jun. 10, 2007

I am always looking for ways to serve tuna since we always have a can or two in the pantry. This is excellent -- but I did use my own homemade pesto. We will definitely make this again!

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Mary K.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Bluffton, South Carolina, USA

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Reviewed: Jun. 9, 2007

Yum... I also used low fat stuff and dried tomatoes instead of oil packed. We served it on toast with tomato soup! It was REALLY good!!!! We actually make a large batch of this using an entire container of pesto and 5 cans of tuna - then freeze it and pull it out when we want it. This is a REGULAR in our house. This is that one recipe that we are so thankful for! Trying 100 recipes to get this one was well worth it!

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April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Jun. 2, 2007

Fantastic! We love this recipe. We made sandwiches on a baguette. I used mostly reduced fat ingredients (dried tomatoes insted of oil packed etc.) and it turned out great. With such an odd combination of ingredients I was surprised how good it was. Next time we'll try tuna melts with some mozzarella.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: May 29, 2007

This recipe's perfect as is!!!! (especially on a sandwich)...thank you for this recipe!

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: May 16, 2007

I made no substitutions and I loved this recipe! It's really amazing how the pesto really changes the flavor of the tuna! I would have never thought to do this, but it is definitely a staple at my house now. Thanks!

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KITTYROCK01

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Pesto Tuna Salad with Sun-Dried Tomatoes

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