tuna olive spinach salad

Tuna & Olive Spinach Salad

Fish Recipes

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This fish salad recipe gets a redesign with olives, feta and a tahini dressing. Served over child spinach, this is the ideal simple and light lunch or supper salad.

Cooking 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

Cooking Direction

    Whisk tahini, lemon squeeze and water together in a bowl. Add fish, olives, feta and parsley; mix to consolidate. Serve the fish salad north of 2 cups spinach, with the orange as an afterthought.