Mediterranean Tuna-Spinach Salad

Name: Mediterranean Tuna-Spinach Salad
Total time: 10 min
Ingredients: 1 ½ tablespoons tahini; 1 ½ tablespoons lemon juice; 1 ½ 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

Rating: 3.86 stars

7 Ratings
5 Reviews

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. Source: EatingWell Magazine, March/April 2016

Sara Haas, R.D.N., L.D.N.

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Ingredients

1 ½ tablespoons tahini
1 ½ tablespoons lemon juice
1 ½ 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

Directions

Step 1

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

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Nutrition Facts

Serving Size: 1 cup tuna salad, 2 cups spinach & 1 orange

Per Serving:

375 calories; 21 g total fat; 5.2 g saturated fat; 46 mg cholesterol; 665 mg sodium. 780 mg potassium; 26.2 g carbohydrates; 5.8 g fiber; 14 g sugar; 25.7 g protein; 5920 IU vitamin a iu; 94 mg vitamin c; 154 mcg folate; 271 mg calcium; 5 mg iron; 102 mg magnesium; 1 mg thiamin;

Exchanges:

1/2 vegetable, 1 fruit, 2 lean meat, 1/2 medium-fat meat, 3 fat

Reviews (5)

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7 Ratings

5 star values: 2
4 star values: 3
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

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SBolan

01/30/2020

I have made this salad twice. The first time I followed it to the letter. The second time I added about a tablespoon (maybe slightly less) of extra virgin olive oil to the tahini dressing. It tasted the same yet it was a whole new salad at the same time. The olive oil definitely bumps up the taste factor. I also added 7 olives instead of 4 the second time because I like 'em. The orange slices on the side are nice. I think they're there to cut the saltiness of the salad (although I didn't personally find it too salty). The orange also adds nice color to the plate. This recipe will definitely be one of my regular dinners. It will be nice to have in the summer. Read More

Kristina

03/18/2018

A bit salty but I balanced it with half of a croissant. I added cracked pepper and it was very tasty. I will make it again. Read More

terridigby@yahoo.com

02/25/2018

It was salty but very good. I used Fat Free Feta cheese and the single serving cups of Dole No Sugar added mandarin oranges. I had more than 2 cups of spinach. It was a huge meal. Delicious! Read More

Margaret Baily

08/31/2017

Way to salty. It really felt like I needed to add crackers or maybe put it on bread. My family did not care for this at all also. I left out the feta. Read More

Melisa Portillo

08/07/2017

I made some changes since I didn't have everything listed. My tahini sauce was also already blended with mint parsley cilantro garlic olive oil and lemon. I added a juice of one lime to thin it out. I finely chopped some olives and chopped green onions. Instead of eating the tuna on top of the spinach I chiffonade the spinach and sprinkled some sliced almonds. It didn't NEED the feta but still I wish I had some. DELISH. Read More

SalsaMamaSue

02/21/2017

It was OK. Too much for a lunch salad. Next time I will make 2 lunches out of it. Also won't include everything with the tuna. Put the feta and kalamata olives on the spinach separately and drizzle the tahini dressing over it. Then I can add more fresh veggies and maybe something crunchy... Read More

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