I’m no fan of creamy salad dressings, mayonnaise or what-is-it-anyway Miracle Whip. But I love the creaminess of Tahini in the homemade hummus my hubby makes. So, with my jar of Living Tree Community Foods Sesame Tahini, I searched the internet for other recipes I could make with Tahini. And I struck gold in finding a tuna salad recipe that used it instead of a creamy dressing. I liked the overall nuttiness of it, and yes, felt I had something a little healthier than the normal tuna salad. My changes to the recipe are in italics below:
Tuna Salad with Tahini By Saad Fayed, About.com Guide
1/4 to 1/2 cup tahini sauce, depending on taste (I used 1/2 cup Living Tree Community Foods)
1 6 oz. can of tuna, drained (I used a 12 ounce can, why go to all that trouble for one big sandwich?)
1/4 yellow onion, chopped (1/2 to account for more tuna)
1/2 tomato, chopped (one tomato, but I removed all the seeds so it wouldn’t make my tuna too wet.)
lettuce, shredded or whole leaf, whatever is preferred (preferred was something crunchy: celery. Figure the bearded dragon we now own can eat the romaine lettuce I bought.)
We also added about 1 1/2 tablespoons of pickle relish, per my husband’s request. My friend Claudia Sheridan suggested a little lemon juice to cut the density of the Tahini. I didn’t do that, but I will next time. The Tahini was easy to mix, but I like the idea of adding the lemon flavor.
Chop vegetables, rinse and set aside. (I rinsed the veggies first, was I WRONG?)
Open can of tuna, drain and flake in a medium bowl. Add vegetables and desired amount of tahini sauce. Mix well until all ingredients have combined.