Swapping mayonnaise for tahini can make tuna sandwiches creamier, lighter and fresher, according to nutritionists and chefs. The sesame seed paste forms the base of a dressing that delivers a rich, nutty taste without the greasy texture of traditional mayo.
Why tahini works as a mayo substitute
Nutritionist and recipe developer Lindsay Cotter of Cotter Crunch recommends a tahini-based dressing as the superior alternative to mayonnaise in tuna salad. She said: "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 endorses the swap. She said: "Tahini, a paste made from sesame seeds, is a great substitute for mayonnaise. It has a rich, nutty flavour and a smooth consistency that adds depth to the tuna salad."
Chefs agree on the flavour boost
Chef Nic Vanderbeeken of Apéritif Restaurant agrees that tahini works wonderfully in tuna salad recipes. For a "more exotic flavour", he suggests combining tahini with lemon juice and a dash of water to produce a creamy, nutty dressing.
The chef added: "I love how the sesame flavour from the tahini complements the tuna and adds an unexpected but delightful taste."
Tuna sandwich recipe with tahini dressing
For the tuna filling:
- One tin of tuna
- 34g of chopped celery
- 97g of radish, chopped
- 36 to 55g of chopped green apple (optional)
- 34 to 45g of chopped roasted cashews (optional)
For the tahini dressing:
- Two tablespoons of tahini, mixed 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
- Pinch sea salt and coarse black pepper
- Optional spices – a pinch of smoked paprika, cayenne, or sweet paprika
Begin by combining the celery, radish, apple, nuts and tuna in a large bowl. In a separate smaller bowl, whisk together the tahini and water, then incorporate the mustard, olive oil, lemon juice, honey, salt, and any optional spices until you reach a smooth consistency.
Pour the dressing over the tuna salad and stir thoroughly, gently breaking up the tuna and ensuring everything is evenly coated. Taste and adjust the seasoning as required, adding further lemon juice, salt, honey, or mustard to your liking. Serve in a sandwich, with crackers, in a wrap, in pasta or on a bed of lettuce.
This tuna salad is best eaten straight away, though any remaining portions can be kept in an airtight container in the fridge for up to one day. If preparing in advance, store the dressing separately and combine just before serving.
