The key to this salad is quality tuna. You may have gone to a restaurant or two where you’ve had a tuna salad that had a nice clean taste and not at all fishy. Odds are, they are using a high -quality tuna in olive oil. Good choices are Genova or RiO. Italian markets are great places for finding good tunas in olive oil.
Italian Tuna in Oil, 1 tin
Organic Cocktail Tomatoes, 5 quartered
Organic Chickpeas, Drained, rinsed
Kalamata Olives in Olive Oil, ~10 halved
Organic Flat Leaf Parsley, One handful - chopped
Lemon Tahini Dressing Ingredients:
Organic Tahini, 4 tsps
Organic Lemon, Juiced – 4 tsps
Organic Shallot, One medium, halved, minced
Organic Garlic, 2 small cloves, minced
White Wine Vinegar, 2 tsps
Organic Olive Oil, ~ 2 Ts
Kosher Salt and Pepper
Combine the tuna, garbanzos, olives, tomatoes, and flat leaf parsley in a small bowl. Sprinkle a pinch of kosher salt and a grind or two of pepper over the mix and gently toss.
For the dressing - In a small measuring cup, mix the Tahini thru the White Wine Vinegar. Slowly drizzle in the olive oil while whisking at a constant rate. Add a good ¼ cup of cold water and salt and pepper to taste. If you prefer a thicker dressing, back off on the cold water a bit.
Drizzle the dressing over the tuna mixture and gently toss to combine. Serve with whole pita for a wonderful lunch.