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This is a rich tuna salad, served as a salad, that’s punched up with pesto and lemon. It’s creamy without feeling overly heavy, so it’s perfect for serving up as a summery lunch.



  • 1 tablespoon olive oil
  • ½ tablespoon apple cider vinegar
  • Salt and pepper, to taste


  • 4 large leaves iceberg lettuce
  • 1 small tomato
  • Half small cucumber
  • ¼ medium avocado


  • 1 can (3.4-ounce) tuna in oil, drained
  • Half tablespoons mayonnaise
  • 1 ½ tablespoons full-fat Greek yogurt*
  • 1 tablespoon pesto
  • 2 teaspoon lemon juice
  • Salt, to taste


  1. Add the olive oil, apple cider vinegar, and some salt and pepper to a jar. Close the lid on the jar then shake to combine.
  2. Prep the ingredients for the salad by tearing up the lettuce leaves and placing in a bowl. Cut up the tomatoes, cucumber, and avocado then arrange on top of the salad.
  3. Mix together the tuna, mayonnaise, yogurt, pesto, lemon juice, and some salt.
  4. Add the tuna mix to the top of the salad, then drizzle the dressing over the top.

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