Recipe by jaimay7
"This zingy version of a classic recipe, introducing pesto and kalamata olives, is sure to make your mouth water - and you'll reexamine the idea of the same old tuna salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 ounce) can
albacore tuna in water, drained and flaked
basil pesto sauce
ground black pepper
1 (10 inch)
pitted kalamata olives, cut in half
good stuff! I used storebought pesto because I was too eager to try this recipe (read: too lazy) to make my own. the pesto-in-a-jar had citric acid, so it didn't need an entire tsp of lemon juice. I can't say for sure, but I imagine that if you used homemade pesto this wouldn't be a problem. I used a muenster/provolone combination & sliced black olives because that's what I had in my cupboard. I also didn't add anywhere near 2 tbsps of mayonnaise; just enough to bind it all together will do. my final suggestion would be to place the tortilla flat in a skillet to warm & lay the cheese on top to melt it. microwaves do terrible things to bread products, imo. I enjoy finding new, delicious, inexpensive ways to prepare tuna, so thank you for the recipe!
This is ok at best. I made it to recipe pretty much exactly and all I could taste was tuna. I thought the pesto olive combo would take away some of the tuna taste but no. We wont make it again.
A nice variation of tuna salad! The amount of sauce is perfect for 2 cans of tuna (instead of 1), but that just dilutes the zing of the recipe. Next time I'd try the sauce with only 1 T of mayo (keeping the rest of the sauce ingredients as written,) and it would be about the right amount of moisture for 1 can of tuna. The 6 oz cans of tuna have been replaced by 5 oz cans, so keep that in mind too. I didn't microwave the tortilla. We like to toast our wraps in a medium-hot nonstick skillet, so I layer the ingredients with the cheese first (so it melts), then the tuna, lettuce, & kalamata olives. Put the seam side down first, and as they toast just roll them a little at a time until the outside is toasted. Makes a great, light lunch. Served with fresh, garden tomatoes topped with a light dressing and feta on the side.
Wow I LOVED this. Mixed it up and ate it on ritz crackers.
fantastic, didn't add cheese or lettuce but did add avocado. Wanted seconds so I made one using the lettuce as a wrap, fantastic :)
This recipe is fantastic! I've made it for lunch almost every day for the last few weeks. A few times, I've substituted canned chicken for a less fishy taste & it works just as well.
Was not very impressed. I made this exactly as directed and was hoping for more flavor. But all I tasted was the tuna. The pesto and olives might as well have not even been in there. Won't be repeating this one.
This is a great change of pace for salad lovers. I changed a few things due to where I live and what is available in our very small grocery store. When I made the Basil Pesto I uesd only sunflower seeds instead of Pine Nuts and Brazil nuts. It is light, cool, and very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Zingy Pesto Tuna Wrap
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 468
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Classic flavors of the Mediterranean combine in this tantalizing tuna salad.
Watch Chef John make the world’s tastiest tuna melt.
Enjoy a light, healthy lunch with this quick and easy tuna salad.