Tuna Salad without Mayo

In a large bowl, combine the tahini, lemon juice, Dijon mustard, salt, pepper, and 2 tablespoons of water. Use a microplane to mince the garlic directly into the bowl. Stir well until the mixture looks creamy. 2. Add the diced celery, green onion, and pickle, then stir again. Then, add in the drained canned tuna. Stir until the mixture looks evenly coated in the dressing. 3. The tuna salad is ready to serve right away, but the flavor will get even better the longer it marinates, so let it chill in the fridge until you're ready to serve. Store leftovers in an airtight container in the fridge for 3 to 4 days. 4. prep10 mins 5. total10 mins