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Tuna Salad with Walnut Pesto in Endive Cups

Canned Tuna Recipes

Bumble Bee Recipes - Tuna Salad with Walnut Pesto in Endive Cups

Tuna Salad with Walnut Pesto in Endive Cups

Crisp endive is drizzled with walnut pesto and filled with tuna salad to make a tasty crunchy bite. The pesto-tuna combination is delicious, healthy, and not your average tuna salad dish.

Prep Time: 20 minutes
Servings: Serves 8.


2 cans (5 oz) Chunk Light Tuna in water, drained and flaked

1/2 cup finely chopped celery

1 tablespoon mayonnaise

2 tablespoons plain 2% Greek yogurt

1 tablespoon Dijon mustard

1/2 cup chopped walnuts

1/2 cup grated Parmesan cheese

1 cup fresh basil leaves, loosely packed

1/2 cup extra virgin olive oil

4 endives

3 tablespoons fresh scallions


Combine tuna, celery, mayonnaise, yogurt, and Dijon in a bowl and stir to mix evenly. In a food processor, pulse together walnuts, Parmesan cheese, and basil leaves until the size of small crumbs. Drizzle in olive oil with processor running, until smooth. Cut bottoms of endives off, and gently remove outer leaves, continuing to cut pieces off the bottom as necessary to pull apart inner leaves. Place endive leaves on a tray. Spread a teaspoon of pesto on each leaf, then add a spoonful of tuna salad on top of the pesto. Garnish by sprinkling scallions over all.

Nutrition Information

Nutritional Information: For one serving (100 g): 243 Calories (calories from Fat), Fat-21g (Saturated- 4g), Trans Fat- 0g, Cholesterol- 33mg, Sodium-225mg, Total Carbohydrate-3g, Fiber-2g, Sugars-0.5g, Protein-10g

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