Tuna mayo is a lunchtime staple, but chefs and nutrition experts suggest a simple swap that elevates the classic filling. Replacing mayonnaise with tahini, a sesame seed paste, creates a creamier, more flavourful result that can better suit wellness goals and taste preferences.
Why tahini works as a mayo substitute
Nutrition expert and recipe creator Lindsay Cotter from Cotter Crunch recommends a tahini-based dressing for tuna salad, noting its creamy consistency and rich, nutty taste without the need for mayo. "Tahini forms the base of the dressing, creating a creamy consistency and rich, nutty taste without the need for mayo. Trust me, it works so well!" she said.
Jessica Randhawa, head chef at The Forked Spoon, also champions tahini as a substitute, explaining that its smooth consistency and nutty flavour add depth to the salad. Chef Nic Vanderbeeken from Apéritif Restaurant suggests combining tahini with lemon juice and water for a "more exotic flavour", saying, "I love how the sesame flavour from the tahini complements the tuna and adds an unexpected but delightful taste."
How to make the tahini tuna salad
For the tuna filling, you'll need one tin of tuna, 34g of chopped celery, 97g of chopped radish, and optional 36 to 55g of chopped green apple and 34 to 45g of chopped roasted cashews. For the dressing, mix two tablespoons of tahini with two tablespoons of water, one tablespoon of Dijon mustard, one teaspoon of olive oil, two teaspoons of fresh lemon juice, two teaspoons of honey, a pinch of sea salt and coarse black pepper, and optional spices like smoked paprika or cayenne.
Combine the celery, radish, apple, nuts, and tuna in a large bowl. In a separate bowl, blend the tahini and water, then stir in the remaining dressing ingredients until silky. Pour the dressing over the tuna mixture, flaking the tuna as you combine. Adjust seasoning with extra lemon juice, salt, honey, or mustard to taste. Serve in a sandwich, with crackers, in a wrap, mixed through pasta, or on a bed of lettuce.
This salad is best fresh, but leftovers can be stored in a sealed container in the refrigerator for up to a day. If preparing in advance, keep the dressing separate and mix just before serving.
