Best 6 Pesto Tuna Wraps Recipes

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

TUNA LETTUCE WRAPS

Steps:

• Combine tuna, mayonnaise, onion, salt, and pepper in a bowl.
• Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle Cheddar cheese over the tuna. Roll leaves up to create wraps.

PESTO TUNA PASTA

Steps:

• Bring a pot of water to a boil.
• While the pasta is boiling, make the pesto.
• In a food processor combine the basil, lemon juice, olive oil, salt, garlic powder and cashews. Blend on high 1-2 minutes. Add the spinach and blend again 1-2 minutes until a thick sauce is formed.
• Once the water is boiling, add the pasta and cook according to the directions on the box.
• Before draining the pasta, remove about 1/2 cup of the cooking liquid and reserve it for the sauce.
• Drain the pasta and add it back to the pot.
• Add the drained canned tuna, pesto and sun dried tomatoes (omit the oil) to the pasta and stir well. While stirring, add in the 1/2 cup of cooking liquid, continuing to stir about 1-2 minutes until the liquid is emulsified in with the sauce.
• Serve the pasta hot, cold or at room temperature.

PESTO TUNA WRAPS

Steps:

• Wash and dry lettuce and tear into small pieces. Set aside.
• Open tuna and drain well. Drain black olives, too.
• Mix tuna, pesto, and ranch dressing in a bowl.
• Mix in cheese, black olives, chopped celery, chopped apples, and black pepper. Set aside.
• Warm tortillas lightly in hot cast iron pan or in oven. (I use my toaster oven.) Tortillas should be warmed until soft and flexible, but not long enough to get dry or crisp. (That's the secret of a good wrap.).
• Place tortilla on a flat surface.
• Scatter lettuce onto tortilla.
• Spoon Tuna salad on top of the lettuce.
• Roll up your wrap and you're done!
• WRAPPING TIPS - grab the tortilla at 3 and 9 o'clock, and fold each side in about 1/3 towards the middle. Then fold from 6 o'clock up, tucking the edge of the tortilla up and aroundthe fillings and sort of curling it under the filling a bit. Then roll forwards, pulling towards you a bit as you go, and ending with the loose edge of the tortilla on the underside of the roll. I hope that makes sense! Spreading a very thin layer of dressing or sauce over the tortilla before adding the filling makes it hold together better. But you can use toothpicks. I like to slice wraps into 2 halves, but that's just presentation.

PESTO TUNA

Steps:

• Make sure the tuna is as well drained as possible, I squeeze mine in a sieve.
• Mix with pesto and pepper to taste.
• If you want a more"spreadable" consistency, mix in the mayonnaise.
• A little lemon juice adds some zing if you like a more tangy flavour.
• Refrigerate for at least 20minutes to allow flavours to meld.
• Serve either as a sandwich or on crackers.

PESTO TUNA MELTS

Steps:

• Place bread on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn and broil 2 minutes longer or until golden brown. , Combine pesto and mayonnaise; spread over toasted bread. Top with tomato, tuna, pepper and cheese. Broil for 2-3 minutes or until cheese is melted.