A classic tuna mayo sandwich can be transformed by swapping out the mayonnaise for a simple, creamier ingredient: tahini. Nutrition specialist and recipe developer Lindsay Cotter of Cotter Crunch says a tahini-based dressing is the superior option for tuna salad fillings.
Why Tahini Works
Tahini, a paste made from sesame seeds, provides a creamy consistency and a rich, nutty flavor without the need for mayo. Lindsay Cotter explains, "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!"
Head chef Jessica Randhawa at The Forked Spoon also recommends tahini, saying, "It has a rich, nutty flavour and a smooth consistency that adds depth to the tuna salad." Chef Nic Vanderbeeken of Apéritif Restaurant agrees, noting that for a "more exotic flavour", tahini combined with lemon juice and a little water produces a creamy, nutty dressing. He added, "I love how the sesame flavour from the tahini complements the tuna and adds an unexpected but delightful taste."
Recipe: Tahini Tuna Salad
For the tuna filling, you'll need one tin of tuna, 34g of chopped celery, 97g of chopped radish, and optional 36-55g of chopped green apple and 34-45g of chopped roasted cashews. For the tahini 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, and a pinch of sea salt and coarse black pepper. Optional spices include a pinch of smoked paprika, cayenne, or sweet paprika.
Combine the celery, radish, apple, nuts, and tuna in a large bowl. In a separate bowl, whisk together the tahini and water, then incorporate the mustard, olive oil, lemon juice, honey, salt, and any optional spices until smooth. Pour the dressing over the tuna salad and toss thoroughly, gently breaking up the tuna. Adjust seasoning to taste, adding extra lemon juice, salt, honey, or mustard as needed.
Serve in a sandwich, with crackers, in a wrap, in pasta, or on a bed of lettuce. This tuna salad is best eaten immediately, but leftovers can be stored in an airtight container in the fridge for up to one day. If preparing in advance, keep the dressing separate and combine just before serving.
