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.
Ingredients
1 ½ tablespoons tahini
1 ½ tablespoons lemon juice
1 ½ 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
Directions
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.
