This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
- 1½ tablespoons tahini
- 1½ tablespoons lemon juice
- 1½ tablespoons water
- 1 5-ounce can chunk light tuna in water, drained
- 4 Kalamata olives, pitted and chopped
- 2 tablespoons feta cheese
- 2 tablespoons parsley
- 2 cups baby spinach
- 1 medium orange, peeled or sliced
- Whisk tahini, lemon juice and water together in a bowl. Add tuna, olives, feta and parsley; stir to combine. Serve the tuna salad over 2 cups spinach, with the orange on the side.
Yummm!
Enjoy!
Thank you Eating Well for this idea!
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