Safe Catch Tuna Salad with White Bean, Avocado & Arugula Pesto

Tuna Salad with White Bean, Avocado & Arugula Pesto

Serving Size: 4

Prep Time: 8 minutes

Submitted by: Root and Revel


  • 2 cans Safe Catch tuna (Don’t drain, no oil or water added)
  • 1 can cannellini beans, drained and rinsed
  • 1 avocado, mashed
  • ¼ cup Arugula Pesto
  • Salt and pepper to taste


  1. In a large glass bowl, combine tuna, beans, avocado and pesto. Using a fork, stir to combine all ingredients together, mashing the avocado as you go (think of it like the mayo you’d normally use in tuna salad).
  2. Serve plain, over a bed of lettuce or on top of your favorite gluten-free toast (I recommend Canyon Bakehouse).
  3. Will keep in the fridge for 2-4 days.

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