Total Time
20mins
Prep 10 mins
Cook 10 mins

This is the Quisine Queen's attempt to lighten up a recipe for Middle Eastern Tuna Salad Pitas Middle Eastern Tuna Salad Pitas by Nick's Mom. I eliminated the hummus, mayo and sesame oil completely and made up a lighter version of the dressing by using 2% yoghurt (Greek-style - the 0% is also good - and less fat) and ingredients normally found in hummus. The taste of sesame is added to the final sandwich with the addition of sesame seeds to add both crunch and flavour.

Ingredients Nutrition

Directions

  1. Make dressing by zapping all the dressing ingredients together in a mini-processor until thoroughly combined and the garlic and chickpeas have been pureed. (do try to make the dressing atleast a couple of hours before making the sandwiches, to allow all the ingredients to 'meld' and 'marry' - even the previous day is OK).
  2. To prepare tuna salad: Combine all ingredients, including dressing, except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix. Taste for salt, and adjust seasonings as necessary.
  3. Salad can be prepared 1 day ahead. To store, cover and refrigerate.
  4. To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomato slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.

Reviews

(2)
Most Helpful

I really enjoyed this. Found an Eastern Store hidden away in one of our neighborhoods and was ale to get the freshest pitas. I never used chickpeas this way and I loved the taste of them with the yorgurt. I put in extra garlic, used romaine lettuce and some great fresh tomatoes. This made a great dinner for me.

chefwally June 30, 2006

Very nice Ev! I thought you captured the flavor of hummus and were able to keep it a good tasting sandwich. I will reduce the dressing just a bit next time as I thought the tuna was a little "wet". Thank you!

Susie D June 30, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a