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.
Here’s what you need…
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.
Nutritional Analysis: One serving equals: 375 calories, 21g fat, 665mg sodium, 26g carbohydrate, 6g fiber, and 26g protein.