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.
- 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
- Step 1
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.
Serving Size: 1 cup tuna salad, 2 cups spinach & 1 orange Per Serving: 376 calories; protein 25.7g; carbohydrates 26.2g; dietary fiber 5.8g; sugars 13.9g; fat 21g; saturated fat 5.2g; cholesterol 46.3mg; vitamin a iu 5920.2IU; vitamin c 94mg; folate 154.1mcg; calcium 271mg; iron 4.8mg; magnesium 102.5mg; potassium 779.8mg; sodium 664.8mg; thiamin 0.6mg. Exchanges:
1/2 vegetable, 1 fruit, 2 lean meat, 1/2 medium-fat meat, 3 fat