Tuna salad for two

Low Sodium

Tuna is a good source of omega-3 fatty acids, a healthful fat that may benefit brain health.


1/2 cup firmly packed basil leaves
2 teaspoons chopped walnuts
1 small clove garlic
1 teaspoon extra-virgin olive oil
1/8 teaspoon balsamic vinegar
2 pouches (2.6 ounces each) low-sodium chunk light tuna in water
6 pieces sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons light mayonnaise
1/4 cup diced celery


  1. In a food processor or blender, combine the basil leaves, walnuts, garlic, extra-virgin olive oil and vinegar. Blend until smooth.
  2. In a medium mixing bowl, combine tuna, pesto from step 1, sun-dried tomatoes, mayonnaise and celery. Mix well.
  3. Serve immediately or cover and store in the refrigerator.

Makes 2 servings

Recipe contains: fish, nuts, wheat

Carb choices per serving: 0

First Published: 07/27/2015
Last Reviewed: 07/27/2015

tuna salad
Serve this tuna salad in a lettuce leaf “bowl” or make an open-faced sandwich by scooping the ingredients onto a thick slice of whole-grain bread.
tuna salad for two label