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.

TAHINI TUNA

Serves 4

INGREDIENTS

• 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

INSTRUCTIONS

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.

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Tahini

Tahini with Lemon and Garlic | Source: Wikipedia

In the 70s, a Jewish friend became animated when he learned that I had never tried falafel. We went to a walk-up window in an old section of Long Beach, California. He eagerly ordered me a falafel sandwich in pita bread pocket and drizzled with tahini sauce. After I got past the bitter surprise of the first taste, I was smitten!

To make tahini, hulled sesame seeds are pureed into a paste. It is a popular condiment in the Middle East—much like our mayonnaise and ketchup. Due to its bitterness, tahini works best with other food. It substitutes for nut butters, is used as a dip or side dish, and it partners wonderfully with roasted vegetables. [See Roasted Cauliflower with Tahini Sauce.] 

Tahini sauce is traditionally made from tahini sesame seed paste, garlic, salt, fresh lemon and parsley. It can be purchased, but as Tori Avey says, "...the flavor of homemade is fresher, creamier, and more delicate."

Falafel is a deep-fried patty or ball, usually made from chickpeas. The chickpeas are soaked and then ground up. Typical ingredients include scallions, cumin, coriander, garlic, and fresh parsley. The outer texture is like fried breading, while the inside is scrumptious and soft. Tahini and falafel were definitely made for each other.

So, now that I am a low-carber, how does this compute? Well, a tablespoon of tahini is 3.2g of carbohydrates. Once you subtract the 1.4g of fiber, the net carb count is 1.8g. This is good, but I am cautious about net carbs because a carb is still a carb. All fiber does is slow the release of sugars into our bloodstream. I play it safe by focusing on the full carb count.

Look for my next post . . . Tahini Tuna.

RESOURCES:

• Tahini Sauce by Tori Avey
• Baba Ghanoush or Eggplant Dip from Epicurious
• Low Carb Falafel with Tahini Sauce (Gluten Free) from I Breathe, I'm Hungry

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