Lebanese Inspired Tuna Salad

I made this tuna salad recipe up; it is based on a tabouli recipe. While there is no bulghour in this recipe, you could certainly add it in. (Soak 1 cup bulghour in warm water for 20 minutes. Drain. Squeeze dry. Combine with tuna salad.)
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 2 (160 g) cans tuna in olive oil
- 75 g chopped flat leaf parsley
- 1 1⁄2 teaspoons thyme
- 3 stalks green onions
- 2 -3 ripe tomatoes, seeded and chopped
- 1⁄2 cup chopped olive
- 1 lemon
- 1⁄2 cup olive oil
- 1⁄2 teaspoon salt
directions
- Squeeze out excess oil from the tuna.
- Flake the tuna.
- Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
- Mix the olive oil with the juice from the lemon until somewhat thickened.
- Pour this over the tuna and the other ingredients.
- Blend it all with a fork.
- Adjust seasonings if necessary.
- Chill for at least an hour.
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I used to have a neighbor who was Lebanese and she would put lemon in everything. But she never made tuna salad, she thought of it as "American" food. This is a wonderful idea! I love the fact that there is no mayonnaise in here, it makes the salad that much more special. I used half parsley and half coriander leaves, served the salad on toasted whole-grain bread with some mint tea on the side. Yum!