I recently learned that you’re supposed to consume 12-ounces, about 2 average meals, per week of different kinds of fish and shellfish that are lower in mercury. This came as a bit of a shock to me because as much as I try do clean-eating, I really wasn’t incorporating any kind of fish into my diet. So in a panic, I bought a bunch of good quality caned tuna in hopes of trying to meet this recommendation.

Now one of the first things that I made with the huge tuna supply that I’ve been accumulating is this easy tuna pesto pasta salad. It was an absolute cinch to whip up (seriously, you just need 15 minutes including prep time), packed with all sorts of good nutrients, and became one of my favorite pasta salads yet. The pesto sauce was such a wonderful coating, combining the tuna, avocado and sun dried tomatoes into a beautiful orchestra of flavors. Best of all, it serves as 1/2 of your fish requirement for the week!

One year ago: Corned-Beef Hash

Tuna Pesto Pasta Salad with Avocado and Sundried Tomatoes

Yields 2 servings

  • 1 cup dried elbows
  • 1 (7-ounce) can solid white albacore tuna in water, drained
  • 1/4 cup fresh basil pesto, or more to taste
  • 1 avocado, diced
  • 1/4 cup julienne sliced sun dried tomatoes in oil, drained
  • 2 tablespoons sunflower seeds

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In a large bowl, combine the pasta, tuna, pesto, avocado, sun dried tomatoes and sunflower seeds.

Serve immediately.