This Tuna Salad with Sesame Oil and Sauerkraut takes the traditional tuna salad to a whole new level, creamy, tangy, and packed with flavor, while remaining gut-friendly and lectin-conscious. By swapping mayonnaise for a nutrient-dense blend of avocado and tahini, this salad becomes rich in healthy fats, supporting heart and brain health. The addition of sauerkraut introduces probiotics that nourish your microbiome, making each bite as good for your gut as it is for your taste buds. Fermented foods like sauerkraut have incredible benefits like heat and bone health, to learn more about the benefits of fermented foods watch the episode here. This recipe is incredibly versatile. It can be served as a sandwich using lectin-free bread, scooped into crisp lettuce leaves or endive boats, or even paired with pasture-raised eggs for a protein-packed breakfast.

Creamy, Tangy, and Packed with Flavor

The mix of textures from the creamy avocado tahini “mayo” to the crunchy shallots and scallions makes every bite satisfying and delicious. A touch of sesame oil adds a nutty aroma that elevates the salad, while fresh lemon juice brightens the flavors and keeps the dish light and refreshing. For those following a vegan or plant-based approach, canned hearts of palm or pressure-cooked chickpeas are excellent substitutes for the tuna, delivering similar texture and body while keeping the salad protein-rich. 

Versatile, Easy, and Adaptable for Any Diet

This makes the recipe approachable for a variety of diets without sacrificing flavor or nutrition. Whether you’re preparing a quick lunch, a make-ahead meal, or a healthy snack, this tuna salad is simple to assemble, satisfying, and packed with nutrients. It’s a prime example of how thoughtful ingredient swaps can transform a classic dish into something both modern and nourishing. With its creamy texture, bright flavors, and gut-supporting ingredients, this salad is sure to become a staple in your kitchen.

Ingredients

Serves 2

• ½ cup sauerkraut, drained
• 1 can wild-caught tuna in water, drained
• 1 shallot, minced
• 1 scallion, finely chopped
• 1 tablespoon tahini
• 1 teaspoon sesame oil
• 1 teaspoon Dijon mustard
• 1 ripe avocado, mashed
• Juice of 1 lemon
• Iodized sea salt, to taste

Instructions

1. Wrap the sauerkraut in a clean kitchen towel and squeeze out as much moisture as possible.
2. Transfer the sauerkraut to a bowl and fold in tuna, shallot, and scallion.
3. In a separate bowl, whisk together tahini, sesame oil, and Dijon mustard until smooth. Add avocado and lemon juice, mashing or whisking until the mixture reaches the consistency of extra-thick mayonnaise.
4. Fold the avocado-tahini “mayo” into the tuna-sauerkraut mixture. Taste and adjust salt as needed.
5. Serve on lectin-free bread or crackers, in lettuce or endive leaves, or alongside a green salad.

Tangy, creamy, and packed with flavor, this salad is a refreshing, nutrient-rich twist on a classic favorite.