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Apr 28

Better For You Tuna Salad

I am absolutely loving this Tuna Salad adaptation from The Maker’s Diet book.  My version is a bit quicker, contains less ingredients and more affordable.

I ate this slathered in romaine lettuce wraps for dinner in the evening and then as the “cheese” filling in an omelet the next morning.  It would be great on gluten-free bread, as a salad dressing or as a dip with gluten-free crackers!  Oh la la!!!  So rich and delicious you’d never know you were doing yourself a favor by devouring this tasty temptation!

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This is also a great recipe if you like to prepare leftovers for your busy work week or for when the kids get home from school and need a healthy snack.  Knowing you can dive into the refrigerator and have a healthy protein-packed meal or snack, in less than 2 minutes, definitely helps you stick to your family’s nutritional goals.  No need to succumb to fast food or greasy restaurant food!

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Better For You Tuna Salad

Adapted from The Maker’s Diet book


  • 1 can of tuna, drained & flaked

  • 1/8 tsp. cayenne pepper

  • 1 cup tahini sauce (see recipe below)

  • 2/3 large onion, chopped

  • 1/8 tsp. red pepper flakes

  • 1/8 tsp. onion powder

  • 1/8 tsp. garlic powder

  • 1 Tbsp. extra virgin olive oil


  • Sauté onions in a large skillet with the extra virgin olive oil on low/medium heat.

  • After a few minutes add the onion powder, garlic powder and red pepper flakes; saute until onions are slightly brown.

  • In a medium size bowl add the tuna, cayenne and tahini sauce; mix well.

  • Once the onion mixture is cooled, add it into the tuna mixture.

  • Refrigerate overnight for best results.

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Tahini Sauce


  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. sea salt

  • ½ cup raw tahini

  • 1 Tbsp. flax oil

  • 1 cup filtered water

  • ¼ cup raw apple cider vinegar


  • Blend all ingredients together in a small personal size blender until smooth and creamy.

  • Stores in refrigerator for 10 days.

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