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Tuna and Tahini Dip

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Recipe By Lari Robling

I’ve been making this dish to raves for many, many years. In fact, for so many that I have no recollection of where it originated. While it sounds like an improbable combination, the fish and sesame paste have a natural affinity for one another. Use whole wheat pita crisps for dippers or stuff it into pita triangles. While you can blend this by hand, I find a small food processor makes quick work and a light texture.


  • One 6 ounce can tuna, drained
  • 6 tablespoons tahini, divided
  • Juice of one lemon
  • 1-2 tablespoons water
  • 2 tablespoons pine nuts, toasted
  • 1 medium onion cut into thin slices and browned in a small amount of oil


    1. Blend together the tuna, 3 tablespoons of the tahini and lemon juice. Depending on how much juice you have, add one to two tablespoons of water.
    2. Place mixture into a small dish and spread remaining tahini over the top. Garnish with toasted pine nuts and caramelized onions.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

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December 2014
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