Tuna & Olive Spinach Salad 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.


10 mins




  • 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.

Nutrition Facts

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


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