I was bored and hungry, and wondering what I was going to do with some left-over pesto and some pesky sun-dried tomatoes that I wanted to get out of the fridge. I’m also a low-carber, so pasta was out of the question. It may seem kind of a weird combination, but the sun-dried tomatoes gave the tuna salad a nice sweetness and added an interesting texture.
In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.
Per Serving: 368 calories; protein 24.2g; carbohydrates 4.8g; fat 28.4g; cholesterol 38.5mg; sodium 448.2mg.