Tuna & Olive Spinach Salad

10m cook Serves 1 .cook

This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.

Ingredients

1½ tablespoons tahini
1½ tablespoons lemon juice
1½ tablespoons water
1 5-ounce can chunk light tuna in water, drained
4 Kalamata olives, pitted and chopped
2 tablespoons feta cheese
2 tablespoons parsley
2 cups baby spinach
1 medium orange, peeled or sliced

Instructions

Whisk 1.5 tablespoons tahini, 1.5 tablespoons lemon juice and 1.5 tablespoons water together in a bowl. Add tuna, olives, feta and 2 tablespoons parsley; stir to combine. Serve the tuna salad over 2 cups spinach, with the orange on the side.