October 21, 2016

Tahini Tuna

Tahini Tuna

I ate tons of tuna with mayonnaise during my first low-carb stint. I was 15 years old. For being such a creative person, I had yet to learn how to be imaginative with food. My only resource then was Dr. Atkins' Diet Revolution. Now, options abound.

Tahini Tuna is a new twist. A scoop of the tuna mixture is placed on a bed of spaghetti squash and sprinkled with sliced green onions. It is simple and satisfying.

Tahini, my previous post, provides more information about tahini.

NOTE: Spaghetti squash is most easily prepared by cooking it for 11-13 minutes in the microwave. I find that 11 minutes is perfect for smaller squashes. A small Phillips head screwdriver, meant for repairing eyeglasses, works great for poking holes in the squash before cooking.

Serves 4

  • ½ - ¾ cup organic raw or toasted tahini (be aware of the carbs)
  • Juice of ½ or 1 lemon, depending on your taste for tartness
  • 2 cloves garlic, pressed
  • 2 6-ounce cans of wild caught tuna, flaked
  • ½ cup of green onions, sliced OR ½ cup chopped yellow onion, incorporated
  • 2 tablespoons of fresh parsley, chopped
  • Maldon salt to taste
  • Pre-cooked spaghetti squash
  • Olive oil

  1. In a medium bowl, mix together the tahini, lemon juice, and garlic.
  2. Stir in tuna.
  3. If using chopped yellow onion, incorporate.
  4. Gently add the parsley and Maldon salt.
  5. Spoon some spaghetti squash onto each plate. Add a drizzle of olive oil and a pinch of salt.
  6. Place a scoop of tahini tuna on top and heat each plate in the microwave for 20-25 seconds.
  7. If using chopped green onions, sprinkle them on top of the tuna.

No comments:

Post a Comment

Thanks for weighing in...