Kids - Not-Your-Mama's Tuna Salad Rachael Ray   From Every Day with Rachael Ray June-July 2006 4 SERVINGS 1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand Juice of 1 lemon Two 6-ounce cans water-packed tuna, drained 4 scallions, cut into thin strips with kitchen scissors or chopped 1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped Handful of grape tomatoes, halved 1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well Salt and freshly ground pepper Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper.

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