INGREDIENTS
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1 1/2 tablespoons tahini
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1 1/2 tablespoons lemon juice
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1 1/2 tablespoons water
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1 5-ounce can chunk light tuna in water, drained
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4 Kalamata olives, pitted and chopped
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2 tablespoons feta cheese
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2 tablespoons parsley
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2 cups baby spinach
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1 medium orange, peeled or sliced