Seedless Summer Salad

3 Reviews Add a Pic
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  Katie

“Removing the seeds from the tomatoes and cucumber keeps this simple salad crisp and fresh.”

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Adjust Servings

Original recipe yields 6 servings


  1. In a medium bowl, toss together the tomatoes, cucumber, apple and tuna. Stir in the basil pesto until everything is evenly coated. Serve immediately, or chill until serving.

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Reviews (3)

Rate This Recipe


I didn't have any pesto sauce so just used a little olive oil and balsamic vinegar with some fresh basil. A nice light summer supper, was perfect with a fresh roll and glass of cold white wine.



This was OK--not bad, but not great. Instead of using canned tuna, I coated fillets with homemade pesto and baked them, then mixed the veggies with more pesto and topped the fillets. I liked the veggies with the pesto, and the tuna was good; I just didn't love everything together.



Flavors do not mix well.

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Amount Per Serving (6 total)

  • Calories
  • 101 cal
  • 5%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 78 mg
  • 3%

Based on a 2,000 calorie diet



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Strawberry Summer Salad


next recipe:

Spicy Summer Pasta Salad