Mediterranean Tuna-Spinach Salad

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

INGREDIENTS

• 1 ½ tablespoon tahini
• 1 ½ tablespoon lemon juice
• 1 ½ tablespoon water
• 1 5-ounce can chunk light tuna in water, drained
• 4 Kalamata olives, pitted and chopped
• 2 tablespoons parsley
• 2 cups baby spinach
• 1 medium orange, peeled or sliced

DIRECTIONS

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