One of my favorite go-to lunches is this Paleo Lemon Tahini Tuna Salad.
It sounds complicated, but it comes together in a flash with fresh chopped veggies, canned tuna, and a ridiculously simple (and flavorful) lemon tahini dressing.
What is Tahini?
It’s basically sesame seeds that have been ground down into sesame seed butter. The flavor is nutty and earthy.
If you’re in the market for a no cook Paleo meal, this is it. It’ll transport well and stay fresh until lunch if you’re preparing it the night before or the morning of.
Which Tuna Should You Buy?
I buy tuna without additives and stick to higher quality albacore packed in water or its own juices. Try for BPA-free cans when you can find them.
Instead of tuna, try salmon! Both are good sources of Omega-3 fatty acids, and I you are adventurous enough to eat the type with bones, it’s another non-dairy way to get calcium.
Use whatever chopped veggies or salad greens you like. In this photo, I used a mix of thinly sliced cabbage, carrots, cucumber, red onion and snap peas.
Paleo Lemon Tahini Tuna Salad Recipe
Super tasty, no cook Paleo Lemon Tahini Tuna Salad recipe is perfect for a quick lunch that comes together in minutes.
- 6 cups chopped mixed veggies or salad greens
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- 2 cans tuna
- Sea salt and black pepper to taste
- Arrange the veggies on a plate.
In a medium bowl, mix the tahini, lemon juice, and garlic powder. Whisk until well combined. The dressing will be on the thicker side. If it’s really too thick, like a paste, whisk in a bit of water, 1 teaspoon at a time, until it thins a bit.
- Add the tuna to the dressing and mix gently until it’s well coated. If needed, add sea salt and pepper to taste.
- Spoon the tuna on top of the veggies.
- If you want to be fancy, serve with some Za’atar seasoning or a bit of preserved lemon.