Middle Eastern Tuna Salad

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
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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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Tweaks
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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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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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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!
RECIPE SUBMITTED BY
KelBel
United States