Tahini Tuna Salad

I'm pretty careful about how often I feed my family tuna (or other high mercury fish), but I have to admit that ever since I came up with this recipe, I've eaten more tuna than recommended. Okay, it has only been a month. I'm sure my craving for the perfect mix of creamy and tangy flavors in this recipe will subside. Or not :)

I do buy light tuna, since it's lower in mercury. I also buy a brand that is packed only in water and salt. Believe it or not, most cans that say 'water' are actually packed in chicken broth and other ingredients. Since I have to stay away from gluten, onions, garlic and other foods, I stick with simple. I also recommend that you stir the tahini (sesame seed paste) until smooth before using. Some brands chunk up at the bottom, leaving nothing but oil on top. Apart from that, I hope you enjoy this high protein, gluten/dairy free and 'healthy fat' version of tuna salad.

Rula's Tahini Tuna Salad



Ingredients:

3 cans light tuna in water
1/2 can of chick peas (drained)
2 roma tomatoes diced small
2 large celery stalks diced small
1/4 red bell pepper diced small
2 TBS white vinegar
2 TBS spicy brown mustard
1 1/2 tsp salt (adjust to taste)
1/2 cup tahini
1/8 cup extra virgin olive oil

Just mix it all up in a bowl and serve it straight up (my favorite way), on a bed of lettuce, as a sandwich with gluten free bread (try Rudi's multigrain GF bread toasted) or with a side of quinoa. It's a quick and easy meal that stores well in the fridge. Hope you enjoy!