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