Cook pasta according to package directions.
While pasta cooks, mix tuna, pesto, pepper, mayonnaise, cheese, olives, and lemon juice in a large bowl.
When pasta is cooked, drain and rinse with cold water.
Add pasta to tuna mixture and mix well.
Refrigerate at least 30 minutes before serving.
For the pesto, place macadamias and garlic in a food processor and process until finely chopped. Add arugula, oil, lemon juice and stock; process until almost smooth.
Cook penne in a large saucepan of boiling salted water according to package directions. Drain, reserving 2 tbsp of cooking water.
Return penne and reserved pasta cooking water to pan. Add tuna, pesto and lemon peel; cook on low heat, tossing gently, until well combined and heated through. Serve with lemon wedges.
lack olives, too.
Mix tuna, pesto, and ranch dressing in a
In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.
he poaching liquid.
Basil Pesto:
Process all the ingredients
In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper. Garnish with basil.
In a bowl, combine tuna, pesto and olives. Season with pepper to taste.
Spread tuna mixture onto four slices ofbread. Garnish with leaves of fresh basil and then top each with a second slice of bread. Serve with cut vegetables and dip.
Variation: Add thin slices of bocconcini and broil before adding second slice of bread.
On a large round platter, mold cream cheese into a seven-inch circle.
Top with a layer of pesto about the same thickness as the cream cheese.
(You will not use all of the pesto which can be frozen for later use.)
Sprinkle tomato pieces over pesto until well covered.
Chill.
Serve with assorted crackers or bagel chips.
Pesto Directions:
Put basil leaves
pread both sides with the pesto.
Working with the bottom
minutes more. Use my pesto recipe: http://www.recipezaar.com/rz
owl. Stir in the spinach, pesto, garlic, salt, pepper, half the
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
Cook macaroni as directed on package.
Rinse in cold water and drain; toss with oil.
Mix Pesto, olives, vinegar and tomatoes in large bowl.
Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach.
Cover and refrigerate at least 2 hours.
Toss and sprinkle with cheese. Serves 6.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Cook noodles according to directions on package.
Drain and set aside.
When cool enough to handle, carefully separate noodles.
In medium size bowl, beat egg, then blend in Ricotta and Jack cheese, oregano, parsley and garlic.
Spread Ricotta mixture evenly over each noodle.
Roll from end to end.
Stand rolled noodles on end in a greased shallow 8 x 10-inch baking dish. Blend cream and Pesto; pour evenly over lasagne rolls.
Cover and bake at 350\u00b0 for 30 to 35 minutes.
Makes 4 cups.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well.
Place in Christmas tree mold and refrigerate.
You may serve in the mold or transfer to a serving plate.
Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
Stir in peas, tarragon and tuna, then return sauce to bubble
ntil tender. Meanwhile, sprinkle the tuna steak with 2 tbsp of
In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.
Cover and refrigerate until well chilled and ready to serve.
Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.
Spread the tuna mixture over half of the slices in a thin but even layer.
Cover with the remaining slices of white bread.
Before serving, remove the crusts with a serrated knife and slice diagonally.