Cathy's Garden Fresh Cooking Blog

Creamy Pesto Tuna Salad

April Fool’s Day was yesterday, which fell on our monthly Bunco get together. Yes, I’m a Bunco Babe! Our theme was “Come as your opposite”; I put on a purple wig, black eyeliner,  bright red lips, tattoos and an odd outfit. If I showed you the picture I would scare everyone away. We also bring a food dish so I thought about going to the store and buying a box of cookies; that’s totally not me. I couldn’t bring myself to do it and the ladies expect something better than that.

So, I got the pesto out of the freezer again! I made a pesto tuna salad using less mayo by adding yogurt and cottage cheese to cut the fat and boost the calcium. I bet not one of the ladies could have guessed that and they all disappeared! It made great little sandwiches and, no, I didn’t cut off the crust or cut it into decorative shapes…but you could. That would be pretty. Perfect for an afternoon tea and fun for kids.


Creamy Pesto Tuna Salad

1-7 ounce can Albacore white tuna in water-drained

2 Tablespoons plain lowfat yogurt

 ½ Tablespoon light mayonnaise

¼ cup 2% cottage cheese

1 teaspoon grated onion

1 Tablespoon Pesto or Lemon Basil Pesto

Fresh ground black pepper


In a mixing bowl combine, tuna, yogurt, mayonnaise, cottage cheese, onion and pesto of choice; mix well. Add fresh ground black pepper to taste. Depending on your tuna, you may need to add more yogurt for creaminess. Taste and adjust seasonings.

Serve on your favorite bread for sandwiches. Also, you can cut the sandwiches in smaller portions for appetizers; they would be lovely served at a tea.  Put in a decorative serving dish and serve with crackers of your choice for a party dip.

Reader Feedback

4 Responses to “Creamy Pesto Tuna Salad”

Leave a Reply

You must be logged in to post a comment.