Pesto Tuna Salad

By Sheela Prakash

Updated August 11, 2026

  • Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
10 min
Rating
5(79)
Comments
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Garlicky pesto lends big flavor to this creamy tuna salad while keeping the ingredients to a minimum. And while most tuna salads rely on mayo, this one calls upon tangy Greek yogurt, which also helps double down on the protein. A big squeeze of lemon juice ties it together while a handful of diced shallot delivers crunch. It’s as quick as it is versatile: Tuck it inside a sandwich or wrap, spoon it on top of salad greens, scoop it up with crackers or crostini or serve it alongside juicy tomato slices.

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Ingredients

Yield:2 to 4 servings

  • 1 medium shallot or ½ small red onion, finely diced 

  • 3 (5- to 7-ounce) cans or jars tuna (preferably oil-packed), well drained

  • ⅓ cup basil pesto, store-bought or homemade

  • ⅓ cup plain whole-milk Greek yogurt

  • 2 tablespoons freshly squeezed lemon juice

  • Salt and black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

5 grams carbs; 51 milligrams cholesterol; 216 calories; 2 grams saturated fat; 10 grams fat; 1 gram fiber; 554 milligrams sodium; 28 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the shallot in a small fine mesh strainer and rinse under cool water for 10 seconds to make it less potent. Drain well then transfer to a large bowl.

  2. Step 2

    Add the tuna, pesto, yogurt and lemon juice. Stir well with a fork to break up the tuna and combine. Season with salt and pepper. The tuna salad can be refrigerated in an airtight container for up to 3 days.

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Ratings

5 out of 5
79 user ratings
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Comments

Anna NYC

I made this for lunch for two people. Used only one can of Genoa brand tuna from Costco, one tbsp Costco pesto, 2 tbsps full fat Greek yogurt and the juice of half large lemon. I added 5 chopped Kalamata olives because I'm Greek and Greek tweak most NYTimes excellent recipes. It was divine and greatly appreciated in this heat!!!!

Oldmayor

I made this for lunch, exactly per the recipe, Used my homemade pesto (recipe from a local award-winning chef). Definitely tangy. Hard to “read it” as tuna. I would not make it again.

Donna D.

Rather than rinsing the shallot/onion with water, dice it, put it in the bowl first with a little salt and cover with lemon juice. This will allow the flavor to blend and avoid a potent bite.

Tara

This is really tasty. Perfect for one of the (yet another) 100 degree days here in Georgia. I used two cans of Trader Joe’s olive oil packed tuna, an organic lemon, and homemade pesto from my garden basil. I used FAGE nonfat Greek yogurt, (which seemed fine; no need to use whole milk.) Will definitely make again. I will serve on flat crackers for a light summer supper.

Luisa

Great salad, but I'm excited to try a twist on this recipe by using sardines instead of tuna!

John S.

I made this for dinner and we just finished eating. I used a high quality canned tuna from the French shop near our home in Chicago, but I replaced the whole-milk Greek yogurt with fat free. It was very good, but I couldn't help think the salad might benefit from some chopped celery and/or hard-boiled egg. The whole thing really did come together quickly.

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