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High Protein Pesto Tuna Salad

Instead of traditional mayonnaise, this recipe gets its creamy texture from Greek yogurt and homemade basil pesto. The result is a lighter, fresher tuna salad bursting with bright herbaceous flavor in every bite. Paired with crisp cucumbers, juicy cherry tomatoes, creamy mozzarella pearls, and buttery avocado, it's a Mediterranean-inspired meal that feels restaurant-worthy while taking less than 15 minutes to make.
Prep Time 20 minutes
Servings 4

Ingredients

  • Pesto Tuna
  • 3 5-ounce cans tuna, drained well
  • 3/4 cup plain Greek yogurt
  • 1 generous handful fresh basil
  • 3 tbsp extra-virgin olive oil
  • 1/3 cup pumpkin seeds
  • 1/2 tbsp minced garlic or garlic paste
  • Juice of 1/2 lemon
  • Sea salt and black pepper to taste
  • Salad
  • 1/2 large English cucumber chopped
  • 2 cups cherry tomatoes halved
  • 2/3 cup mozzarella pearls
  • 1 large avocado diced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • Sea salt and black pepper to taste

Instructions

  • Add the basil, olive oil, pumpkin seeds, garlic, lemon juice, sea salt, and black pepper to a food processor. Pulse until mostly smooth, leaving a little texture.
  • In a large bowl, combine the drained tuna, Greek yogurt, and prepared pesto. Stir until creamy and well combined. Taste and adjust with additional sea salt, black pepper, or garlic if desired.
  • In a separate bowl, toss together the cucumber, cherry tomatoes, mozzarella pearls, and avocado. Drizzle with the olive oil and balsamic vinegar, then season with sea salt and black pepper. Toss gently to combine.
  • Divide the salad evenly among four bowls and top each with a generous scoop of the creamy pesto tuna salad.
  • Serve immediately or refrigerate for meal prep. If preparing ahead, add the avocado just before serving for the freshest texture.

Notes

Approximate Macros (Per Serving)
Calories: ~486
Protein: ~37 g
Carbohydrates: ~13 g
Fat: ~33 g
Fiber: ~5 g