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Reply with quote  #1
Tuna Tahini Salad
  6-8 servings

2 large cans water packed tuna, drained and flaked
1⁄4 teaspoon cayenne pepper
2 cups tahini sauce (see recipe below)
4 medium onions, thinly sliced
melted butter and extra virgin olive oil (Coconut Oil can be used instead)
1⁄3 cup toasted pine nuts
cilantro sprigs for garnish
toasted, sprouted, or sourdough bread or sprouted crackers

Mix tuna with cayenne pepper and 1 cup sauce. Meanwhile, strew the onions on an oiled cookie sheet, brush with mixture of melted butter and olive oil, and bake at 375 degrees until crispy. Mound tuna on a platter. Scatter onions and pine nuts on top. Garnish with cilantro and serve with dehydrated, sprouted whole grain crackers and remaining sauce.

Tahini Sauce

2 cloves garlic, peeled and coarsely chopped
1 teaspoon sea salt
1⁄2 cup tahini
1 tablespoon unrefined flax seed oil
1 cup water
1⁄2 cup fresh lemon juice

Place garlic in food processor with salt. Blend until minced. Add tahini and flax oil and blend. Using attachment that allows addition of liquids drop by drop, and with motor running, add water. When completely blended, add lemon juice all at once and blend until smooth. Sauce should be the consistency of heavy cream. If too thick, add more water and lemon juice.

Source: Sally Fallon, author of Nourishing Traditions


***The Garden of Life website has some delicious recipes that are Processed-Free*** 

Posts: 1,162
Reply with quote  #2 
Looks yummy!  You could also make this with canned wild caught salmon. 

Dee McCaffrey
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