This Tuna and White Bean Salad with Kale Pesto is a breath of fresh air for my lunch box - simple, fresh and clean flavors bring a much-needed update to a lunchtime classic!
Keyword: Tuna and white bean salad
For the Kale Pesto:
2cupsbaby kale leaves
1cupfresh basil leaves
¼cupunsaltedroasted almonds (or slivered almonds)
¼cupfreshly-squeezed lemon juice
½cupextra virgin olive oil
¼teaspooncoarse Kosher salt
¼teaspoonfreshly-cracked black pepper
¼cupfinely grated fresh Parmesan cheeseI like to freshly grate it on a microplane
For the tuna salad:
24 ounce containers wild-caught solid albacore tuna, packed in water
114.5 ounce can cannellini beans, drained and rinsed
Optional for serving: Meyer Lemon Rosemary Bread
For the kale pesto:
In a food processor or high-powered blender, combine the kale, basil leaves, almonds, garlic, and lemon juice. Process for about 2 minutes until a thick paste forms. Gradually add the olive oi. You should end up with a smooth, pourable dip. Transfer to a bowl and stir in the Parmesan, salt and pepper.
In an airtight container, combine the tuna, beans, and ½ cup of the pesto. Store for 2-3 days and serve on toast, with crackers, or on a green salad.
For the extra pesto, store in the fridge for up to 10 days or freeze for later use. Use as a sandwich spread, pizza topping, pasta sauce, soup garnish, or a dip.