Middle Eastern Tuna Salad

Name: Middle Eastern Tuna Salad
Prep time: 10 min
Total time: 10 min
Yield: 3 serving(s)
Ingredients: 1/3 cup nonfat plain yogurt; 2 tablespoons tahini; 1 teaspoon lemon juice; 2 garlic cloves, very finely chopped; 1 teaspoon ground cumin; 1 (6 ounce) can solid white tuna packed in water, drained and flaked; 1 (8 ounce) can chickpeas, drained and rinsed; 1/4 cup flat leaf parsley, chopped; salt & freshly ground black pepper

Submitted by KelBel

"Try this in a whole-wheat pita pocket with fresh spinach and sliced red onion."

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photo by Engrossed

Ready In:: 10mins
Ingredients:: 9
Serves:: 3

ingredients

¹⁄₃ cup nonfat plain yogurt
2 tablespoons tahini
1 teaspoon lemon juice
2 garlic cloves, very finely chopped
1 teaspoon ground cumin
1 (6 ounce) can solid white tuna packed in water, drained and flaked
1 (8 ounce) can chickpeas, drained and rinsed
¹⁄₄ cup flat leaf parsley, chopped
salt & freshly ground black pepper

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

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Reviews

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!

JulineKay
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.

Studentchef
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!

Kittencalrecipezazz
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.

AuntMare
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.

Engrossed

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Tweaks

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.

AuntMare
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!

cyaos
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!

ChefLee