"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." — jaimay7
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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 The 6 oz cans of tuna have been replaced by 5 oz cans, so keep that in mind too.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
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