Ingredients
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1 ½ tablespoons tahini
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1 ½ tablespoons lemon juice
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1 ½ tablespoons water
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1 (5-ounce) can chunk light tuna in water, drained
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4 Kalamata olives, pitted and chopped
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2 tablespoons feta cheese
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2 tablespoons parsley
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2 cups baby spinach
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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.
