Middle Eastern Tuna Salad

Submitted by CINDY S.

"A delicious tuna salad made with yogurt instead of mayonnaise, with chick peas and fresh parsley. Delicious!"

 

• Ready In: 5mins
• Ingredients: 9
• Yields: 3 cups
• Serves: 6

ingredients

• 2⁄3 cup nonfat plain yogurt
• 1⁄4 cup tahini
• 2 teaspoons fresh lemon juice
• 4 garlic cloves, very finely chopped
• 2 teaspoons ground cumin
• 2 (6 ounce) cans solid white tuna packed in water, drained and flaked
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1⁄2 cup flat-leaf Italian parsley
• salt & freshly ground black pepper

directions

1. Strain yogurt in a yogurt strainer or coffee filter for 30 minutes to one hour to remove some of the excess moisture.
2. Whisk together yogurt, tahini, lemon juice, garlic and cumin in a bowl.
3. Stir in tuna, chickpeas and parsley and season with salt and pepper.

Reviews

[christina_ciriello]

I made this recipe exactly as described, and served it over pasta; it was absolutely delicious! However, I thought that it called for way too much yogurt - next time I'll cut the yogurt/tahini mixture in half. Thanks!