Middle Eastern Tuna Salad

"Try this in a whole-wheat pita pocket with fresh spinach and sliced red onion."
 
Download
photo by Engrossed photo by Engrossed
photo by Engrossed
photo by cyaos photo by cyaos
Ready In:
10mins
Ingredients:
9
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • Whisk together yogurt, tahini, lemon juice, garlic and cumin in a bowl.
  • Stir in tuna, chickpeas and parsley and season with salt and pepper.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. My new favorite tuna salad! So quick to make with ingredients I usually have on hand. The only change I made was to add a bit more lemon juice - and that was only because I love lemon. It is delicious just the way it is posted!
     
  2. This was so good! I just loved it! I don't think this salad lasted more than a couple of hours in my house, which should be a huge compliment to you.
     
  3. Delicious! the only change I made was I added in a green onion, I used Greek yogurt and lots of fresh ground black pepper, served it in a pita for a delicious lunch my DH enjoyed, thanks for sharing Kel!
     
  4. This was good...and different. I used one clove of garlic and cilantro instead of parsley. However, next time I might use 1/2 tsp cumin because, to me, it was very over-powering using one teaspoon. And it definitely doesn't taste the same without the onion. That finished out the flavors. Thanks for sharing.
     
  5. This is GREAT! I made it as directed and enjoyed it atop a bed of lettuce. I think it would be better with cilantro. Olives might be a good addition too. Freddy Cat says thanks for the tuna! Made for 1-2-3 hit wonders.
     
Advertisement

Tweaks

  1. This was good...and different. I used one clove of garlic and cilantro instead of parsley. However, next time I might use 1/2 tsp cumin because, to me, it was very over-powering using one teaspoon. And it definitely doesn't taste the same without the onion. That finished out the flavors. Thanks for sharing.
     
  2. This is hands down the best tuna salad I have ever had. I doubled it to serve lunch for some hungry guys and used cilantro instead of parsley but kept everything else the same. This is tasty and heathly. I served it as per your suggestion with spinach and red onions in a whole wheat pita and the guys loved it and didn't even realize that I was feeding them healthy food. This will definitely become a staple in our household. Thanks for posting!
     
  3. This is a great versatile recipe!! I made a substitution for tahini (which I found on zaar) of 3 parts peanut butter to 1 part sesame oil. To get to the called for 2 TBSP, it took 6 tsp peanut butter and 2 tsp sesame oil. I also added a 1/2 tsp lemon zest,because I am a zestoholic, and 1/4 tsp crushed red pepper. I think that next time I might try fresh basil instead of the cumin. ( I don't know if that would be Middle Eastern anymore but I bet it would be really good in this salad.) Thanks for a great recipe!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes