1. Whisk together the tahini, lemon juice, and water in a medium bowl. Add the tuna, olives, feta, parsley, onion, capers, almonds, and olive oil and stir to combine. Add salt and pepper, to taste.

2. Serve over salad greens tossed in a vinaigrette dressing, with sliced organic tomato, organic cucumber, and organic avocado and/or on top of gluten-free toast.