Tuna Pasta Salad with ‘Creamy’ Tahini/Lemon Dressing ?
Made too much pasta? That’s me…EVERY time… well today I had just about two portions leftover from last night, so I decided to make a little twist on the ‘tuna pasta salad’ for our WFH lunch. Flip me, this dressing is delicious – and you’re not going to miss the mayo:
? Here’s how I made the tahini dressing:
Juice from 1/2 lemon
100-150ml water (sub for more lemon juice as needed)
1 small garlic clove (grated)
Optional: salt/pepper (I didn’t add any to mine)
Side note: there are a ton of recipes versions for this (some adding sugar/maple syrup and mustard powder etc.), I personally don’t think it’s necessary so just treat this a base recipe; taste as you go and build it out as you like it. It works a treat on SO many things!
? mix everything together until smooth and pourable (dressing consistency – or keep thicker for more of a dip).
? in a bowl, combine salad ingredients of choice: capers, cucumber, salad leaves, parsley, olives. Toss with leftover pasta portions (or cooked and cooled pasta).
? pour over tahini dressing, as much as you like. Top with black/white sesame seeds and a pinch salt and pepper.