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’s tahini? It’s basically sesame seed butter!
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.
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.
- 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 pasta, 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.
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