Rachael Domenica Ray (born August 25, 1968 on Cape Cod, Massachusetts) is an Emmy-winning television personality and author who currently hosts the syndicated series Rachael Ray...more.

Usually I prepare tuna recipe using a lot of mayonnaise. I thought tuna and mayo are great combination for every dish. I use it for my sandwiches or serve as a dipping sauce for crackers. Even for tuna salad I have mayo in it. Recently, my husband commented that he was quite bored with the same flavor on his tuna so I thought of trying something different.

This salad uses pesto as a sauce base. You can taste the strong flavors which comes from the basil (pesto), lemon juice, scallions and the tuna. The combination makes a savory sour taste. I’m very used to the tuna and mayo thing so this recipe is like a change of flavor. It is very light and healthy. My husband is fine with this salad. Although it’s nothing wrong with this recipe but I still wanna try what other tuna salad recipes out there.

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Instructions

Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper.

Source : Rachael Ray "Everyday with Rachael Ray"

Recipe

- 1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
- Juice of 1 lemon
- Two 6-ounce cans water-packed tuna, drained
- 4 scallions, cut into thin strips with kitchen scissors or chopped
- 1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
- Handful of grape tomatoes, halved
- 1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well
- Salt and freshly ground pepper

SERVES : 4