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    You are in: Home / Recipes / Middle Eastern Tuna Salad Recipe
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    Middle Eastern Tuna Salad

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 19, 2009

      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.

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    • on September 03, 2008

      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!

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    • on April 21, 2008

      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.

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    • on February 14, 2008

      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.

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    • on February 08, 2008

      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!

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    • on February 02, 2008

      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!

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    • on January 22, 2008

      Wow I may never make regular tuna salad again. This was excellent. I added some chopped spring onion and used cilantro since I had no parsley on hand. The proportions where just right (though maybe I added a tad more tahini). I stuffed the salad into a wholewheat pita pocket with some greens and crumbled fat-free feta. Great healthy meal that I will make again.

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    Nutritional Facts for Middle Eastern Tuna Salad

    Serving Size: 1 (179 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 242.5
     
    Calories from Fat 68
    28%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.2 g
    6%
    Cholesterol 24.3 mg
    8%
    Sodium 472.3 mg
    19%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 4.5 g
    18%
    Sugars 2.2 g
    8%
    Protein 20.8 g
    41%

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