Unlike bland mayonnaise-based tuna salad, which tends to bury the texture of tuna within a cloud of gooey mayo, this one tastes flaky, light and really flavorful thanks to the basil pesto, green onion (scallion) tops and capers.
Note: I use Wild Planet brand of wild skipjack light tuna, which has the lowest mercury levels of all canned light tuna. Mercury is a neurotoxin present in contaminated fish and shellfish. Thanks to environmental pollution, it’s hard to avoid mercury-contaminated fish but you can be mindful of limiting your exposure by selecting fish that has lower mercury levels. Click here for the FDA’s chart of mercury levels in seafood.
1 5oz can light tuna
2 tablespoons of Low-FODMAP Basil Pesto
1 tablespoon of minced green onion (scallion) tops
1 tablespoon capers
Juice of ¼ of a lemon
Kosher salt & freshly ground pepper to taste
- Drain can of tuna and flake in a bowl.
- Add pesto, green onion tops, capers, lemon juice then stir to combine.
- Season to taste with salt and pepper.