Tahini Tuna Salad

I have made this salad more times than I can count and yet have never really shared the recipe until today. Actually I’m on my Instagram account right now and just realized I said I’d post this, 3 years ago. Never believe when I promise to post a recipe soon, it’s almost certainly a lie. Anyway. I always prefer fresh tuna over canned tuna, but this, is the exception. If you think tahini doesn’t belong in a tuna salad, trust me, it does. This is a dish I love packing when on the go or when going camping. It’s kinda creamy, kinda smokey, a little bit crunch and really delicious with some avocado. I served this differently every single time I made it, sometimes on a pile of greens, others in avocado “boats”. I’ve also mixed up the ingredient list quite a bit but this one here has become my default template. INGREDIENTS: Salad:
  • 2 cans of wild albacore tuna
  • 1 large stalk of celery, diced up finely
  • 1 apple, diced up finely
  • 1/4 of a purple onion, diced finely
  • 1 avocado, chopped into small cubes
  • 1/4 cup of crushed almonds or almond slivers, lightly roasted
  • fresh dill, lots of it, chopped
Dressing:
  • 1/2 cup of mayo, for my Easy Paleo Mayo recipe, click here
  • 2 to 3 tbsp of fresh lemon juice, to taste
  • 2 tbsp of smooth tahini (sesame butter)
  • 1 tsp of smoked paprika
  • 1 tsp of sambal oelek
  • salt and pepper, to taste
INSTRUCTIONS:
  1. Toss all the dressing ingredients together into a bowl until well mixed.
  2. Place all salad ingredients into the same bowl and mix with the dressing until well coated. Add salt and pepper to taste.
  3. Serve in avocado skins or on a pile of greens with some olive oil and vinegar.
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