Paleo Lemon Tahini Tuna Salad
- 15m Prep Time
- 0sCook Time
- 15m Ready In
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A paleo-friendly tuna salad with tahini-lime dressing, served in lettuce cups with avocado and fresh vegetables.
Ingredients
- 1 can Wild Planet Wild Tuna
- 6 baby tomatoes quartered
- 0.5 small carrot grated
- 1/4 cup red cabbage finely shredded
- 2 tbsp tahini
- 1/2 tsp garlic powder
- 1/2 tsp lime juice
- red pepper flakes
- salt
- pepper
- baby cos or butter lettuce leaves washed and dried
- 0.25 avocado sliced
- 1 red chili sliced
- red pepper flakes
- coriander
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 195 mg
- Iron: 4.33 mg
- Magnesium: 64.5 mg
- Phosphorus: 324 mg
- Potassium: 706 mg
- Zinc: 2.06 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 can Wild Planet Wild Tuna
- 2 tbsp tahini
- 1/2 tsp garlic powder
- 1/2 tsp lime juice
- red pepper flakes
- salt
- pepper
- red pepper flakes
- coriander
Prepare
- Quarter 6 baby tomatoes
- Grate 0.5 small carrot
- 1/4 cup red cabbage, finely shredded
- baby cos or butter lettuce leaves, washed and dried
- Slice 0.25 avocado
- Slice 1 red chili
Let's Cook
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Step 1.
Place all of the dressing ingredients into a small bowl or glass jar and stir to combine. The dressing is quite thick, so add a splash of water (about 1/2 teaspoon at a time) to reach desired consistency if needed.
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Step 2.
Place the Wild Planet Tuna along with 3/4 of the carrot, cabbage, and tomatoes into a small bowl and stir to combine.
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Step 3.
Add about 1 tablespoon of the tahini and lime dressing to the tuna salad mix and stir to combine. (Optionally, take 1 tablespoon of the dressing and stir it into the tuna salad before thinning the remaining dressing; this helps the salad hold together.)
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Step 4.
To serve, place a few slices of avocado into prepared lettuce cups, top with the tuna salad, and add the remaining carrot, cabbage, and tomato. Sprinkle with fresh coriander and extra chili or chili flakes, then drizzle with a little more of the tahini and lime dressing.
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