Mayo-less Tuna Salad



  • 4 cups or more of salad greens; a mix of spinach, kale and chard is delicious
  • 1 can bpa free wild caught tuna
  • 1/3 cup pesto of your choice
  • 1 cup grapes
  • Olive oil & lemon juice to taste


  1. Shred or slice the salad greens and divide between two plates.
  2. In a small bowl, mix the tuna with pesto.
  3. Drizzle greens with olive oil and / or fresh lemon juice to taste, then divide the tuna-pesto mixture between plates.
  4. If the grapes are large, cut them in half. Top the tuna salads with grapes and serve

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