You can serve this salad recipe as a salad all on its own. But I love the flavorful mixture wrapped up in flour tortillas. Strange as it may sound, I prefer the pesto in jars rather than the refrigerated type because I think it has more flavor. Adjust the recipe to your taste!
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1/4 cup mayonnaise
- 1 (3-ounce) jar pesto
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/8 teaspoon pepper
- 1 (12-ounce) can tuna in water, drained
- 1 red bell pepper, chopped
- 1 cup frozen baby peas, thawed
- 1 cup cherry tomatoes, cut in half
- 8 (8-inch) flour tortillas
- 8 leaves lettuce
Preparation:
In medium bowl, combine mayonnaise, pesto, Parmesan cheese, lemon juice, garlic, and pepper. Gently mix in tuna, red bell pepper, and baby peas. At this point you can cover the mixture and refrigerate it for 2-3 days.
When ready to serve, add the cherry tomatoes. Layer the tortillas with lettuce and add tuna mixture; roll up, slice in half crosswise, and serve immediately. Serves 6-8
