Citrus Pesto Tuna

• 1/3 cup tightly packed fresh basil (about 3/4 ounce before removing stems)
• 1/2 teaspoon bottled minced garlic or 1 medium garlic clove
• 1/2 teaspoon dried oregano
• 2 teaspoons olive oil (extra-virgin preferred)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium rib of celery, chopped
• 1 medium green onion (green and white parts), chopped
• 12 ounces canned very low sodium chunk white albacore tuna, packed in water, drained and flaked
• 8 lettuce leaves

1. In a food processor or blender, pulse the basil, garlic, and oregano until finely chopped.
2. Add the oil, lemon zest, lemon juice, orange juice, salt, and pepper, pulsing to blend.
3. In a medium bowl, gently stir together the celery, green onion, and tuna.
4. Pour in the pesto.
5. Stir gently to combine.
6. Spoon onto the lettuce leaves.
7. This versatile tuna salad is equally good whether served on lettuce, spooned onto a tomato half, or used as a sandwich filling on low-sodium wholegrain bread.
8. (Per Serving)
9. Calories: 144
10. Total Fat: 5.0g
11. Saturated: 1.0g
12. Trans: 0.0g
13. Polyunsaturated: 1.0g
14. Monounsaturated: 2.5g
15. Cholesterol: 36mg
16. Sodium: 199mg
17. Carbohydrates: 3g
18. Fiber: 1g
19. Sugars: 2g
20. Protein: 21g
21. Dietary Exchanges
22. 3 Lean Meat

tightly packed fresh basil, garlic, oregano, olive oil, lemon zest, lemon juice, orange juice, salt, pepper, celery, green onion, white albacore

Taken from www.epicurious.com/recipes/food/views/citrus-pesto-tuna-375640 (may not work)