Tuna Pesto? It’s good. I modified this recipe from a cookbook I was gifted many years ago, of traditional Italian pasta sauces. One of the recipes called for a can of tuna, which sounded awful, until I tried it. It’s delicious. Merging that recipe with a basil pesto – minus the Parmesan and boosted on lemon – produced my version below.
Most of us are not eating a lot of tuna these days. But I keep this recipe in my rotation because it is so easy and fast to make, and it’s versatile – it can pair with anything from gluten free pasta (for picky eaters working on transition away from grains) to green beans, cauliflower, on a baked potato, or in a soft tortilla. Use a lentil pasta to keep the whole meal grain free. You can also vary the nut or seed choice; my favorite is raw sprouted pumpkin seeds, but classic walnut or pine nut are wonderful too; raw sunflower seeds work as well. I like unseasoned, raw or sprouted seeds or nuts for best flavor.
Note: Worcestershire sauce can be tricky to find gluten free, and without stuff like corn syrup – but it is a major piece of the puzzle in this recipe’s flavor. Don’t skip it. Find The Wizard’s brand gluten free, organic, vegan version and keep it on hand for this and other occasions calling for this complex condiment. In the US, Lea & Perrins claims to be GF also.
Paleo Tuna Pesto
Print Recipe
An unexpected variation on the usual pesto! If your family tolerates nuts, try this with walnuts or pine nuts. Enjoy tossed with cooked vegetables, a favorite pasta of any type, as a crostini or bagel spread, packable school lunch dip, or rolled up in soft tacos.
An unexpected variation on the usual pesto! If your family tolerates nuts, try this with walnuts or pine nuts. Enjoy tossed with cooked vegetables, a favorite pasta of any type, as a crostini or bagel spread, packable school lunch dip, or rolled up in soft tacos.
Start vegetables or pasta that you will be using with the sauce: Green beans, cauliflower, broccoli or Romanesco are delicious with this sauce. Steam, roast, or sear to desired doneness, about 15 minutes. While these are cooking, assemble the sauce.
Place half the olive oil in a food processor. Add the drained tuna, seeds or nuts, lemon wedge (washed and seeds removed), Worcestershire, ginger root, and fresh herbs. Slowly add the remaining olive oil, and process until smooth.
Once blended, here is the consistency you're after. Adjust salt and pepper to taste, process to blend.
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