Tahini + Hemp Seed Tuna Salad on Crispy To

Nov 1, 2019Hemp Butter Recipes

recipe image

Tahini + Hemp Seed Tuna Salad on Crispy Toast made with a tahini dressing!Cilantro + Hemp Seed Tuna Salad on Crispy Toast

It is safe to say that Jord and I eat tuna at least 4x a week over here.

I was always so neurotic about eating tuna because I thought it was too high in mercury and I’d get mercury poison and be sick. Dramatic, yes but it was what I always thought. Then poor Jord would beg me to buy tuna and I’d refuse.

Until I found Safe Catch. The best canned tuna you can find. It is the lowest mercury of any tuna and they are the only brand to test every fish for mercury. Plus their tuna tests as pure as wild salmon unlike any other tuna brand. And Safe Catch is hand cut, slow cooked and they hand pack each can.

It is pretty much impossible to get bored of their tuna too because they have so many varieties. Their Seasoned Elite Wild Tuna comes in a handful of flavors like: Cajun, Tandoori, Chili Lime, etc. They also have plain Elite Wild Tuna and Wild Albacore Tuna for us.

My favorite way to eat tuna salad is what I am sharing with you guys today. Tahini + Hemp Seed Tuna Salad on Crispy Toast.

It is super easy to make and is super satisfying. The crispy bread, tahini and tuna combo is just on point. I recently started using tahini with my tuna and it adds such delicious flavor and really switches things up from the typical carrot, onion, celery tuna salad.

You can use any of Safe Catch’s varieties for it too!

WHAT YOU NEED

Bread of choice (I used sour dough)

Avocado oil or butter or ghee

Safe Catch Tuna

Lemon juice

Mayo (this paleo one is yummy!)

Tahini

Hemp seeds

Romaine

Cilantro + Hemp Seed Tuna Salad on Crispy ToastCilantro + Hemp Seed Tuna Salad on Crispy ToastCilantro + Hemp Seed Tuna Salad on Crispy Toast

Print

Tahini + Hemp Seed Tuna Salad on Crispy Toast

Cilantro + Hemp Seed Tuna Salad on Crispy Toast
  • Author: rachel mansfield
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 4 pieces 1x
  • Category: gluten free-friendly
  • Cuisine: lunch, dinner, sandwich
Scale

Ingredients

  • Toast:
  • 4 pieces of sour dough bread
  • 1 tablespoon butter or avocado oil
  • Tuna salad:
  • 2 cans Safe Catch Tuna
  • 1/2 lemon juiced
  • 3 tablespoons mayo of choice
  • 3 tablespoons tahini
  • Sprinkle of hemp seeds
  • 4 large romaine hearts

Instructions

  1. Preheat oven to 400 degrees and spread desired amount of butter or avocado oil on each slice of bread
  2. Add to oven right on the rack or on a baking tray and toast for about 5-10 minutes (until your liking)
  3. While toast cooks
  4. Toast in the oven at 400 degrees until crispy
  5. In a medium bowl, mix together tuna, mayo, tahini and lemon juice
  6. Mash with a fork so that it is well combined
  7. Smear a layer of tahini on the toast
  8. Add each romaine heart to the toast followed by tuna and sprinkle hemp seeds
  9. Enjoy immediately!

xx, Rach

Cilantro + Hemp Seed Tuna Salad on Crispy Toast

Thank you Safe Catch Foods for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

Read More

More Recipes to Love ❤
Chocolate-Vanilla Marble Cakes

Chocolate-Vanilla Marble Cakes

Chocolate-Vanilla Marble Cakes | Martha Stewart | Martha Stewart Top Navigation Close Explore Martha Stewart Back to Recipe Close Review this recipe Rate Review Review this recipe Thanks for adding your feedback. Close View image Chocolate-Vanilla Marble Cakes this link is to an external site that may or may not meet accessibility guidelines.

Bat Cupcakes

Bat Cupcakes

Bat Cupcakes Recipe | Real Simple | Real Simple Top Navigation Close Explore Real Simple this link is to an external site that may or may not meet accessibility guidelines.

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Ingredients:Cupcakes:Cooking spray4.5 ounces all-purpose flour (about 1 cup)1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground nutmeg3/4 cup granulated sugar, divided1/2 cup mashed ripe banana1/4 cup butter, softened1 teaspoon vanilla extract2 large eggs1/4 cup plain fat-free yogurtFrosting:1/2 cup (4 ounces) 1/3-less-fat cream cheese1/2 teaspoon vanilla extract1 3/4 cups powdered sugar, sifted2 tablespoons finely chopped walnuts, toasted…

Mini Pineapple Cakes

Mini Pineapple Cakes

Ingredients:One 3 1/2-pound pineapple, peeled, cored and cut into 1-inch pieces* (see Cook’s Note)2 tablespoons pineapple juice plus 2/3 cup1/2 cup packed light brown sugar2 tablespoons unsalted butter, at room temperature3 egg whites2/3 cup water2/3 cup vegetable oil1 1/2 teaspoons almond extractOne 18.25-ounce box white cake mix (recommended: Betty Crocker Super Moist)

Pineapple Shortbread Cakes

Pineapple Shortbread Cakes

Ingredients:Filling:3 (8-ounce) cans crushed pineapple in juice, undrained3/4 cup granulated sugar1/4 teaspoon salt1/3 cup light-colored corn syrup4 teaspoons all-purpose flourShortbread:1/3 cup nonfat dry milk9 ounces cake flour (about 2 1/4 cups)1/4 teaspoon salt1/4 teaspoon baking powder12 tablespoons unsalted butter, softened1/2 cup powdered sugar2 large egg yolks1 tablespoon powdered sugar (optional)

Tempeh and Eggplant Pot Pies

Tempeh and Eggplant Pot Pies

Use any combination of vegetables for the filling here. The dough is perfect for making drop biscuits (a recipe found in The Joy of Vegan Baking) and the topping is perfect for fruit-based cobblers.Ingredients:2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants)1 package (8 ounces, or 225 g) tempeh, cut…