Middle Eastern Tuna Salad Recipes

MIDDLE EASTERN TUNA SALAD

Steps:

• Whisk together yogurt, tahini, lemon juice, garlic and cumin in a bowl.
• Stir in tuna, chickpeas and parsley and season with salt and pepper.

LEBANESE TUNA TAHINI SALAD

Steps:

• In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
• Season with salt and pepper to taste.
• In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
• Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.

MIDDLE EASTERN TUNA SALAD PITAS

Steps:

• To prepare tuna salad:
• Combine all ingredients except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix.
• Taste and add salt and more cayenne, if desired.
• Salad can be prepared 1 day ahead. To store, cover and refrigerate.
• To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomatoes slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING

Steps:

• Make the dressing:
• In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt.
• Make the tuna salad:
• In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter. In a large heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown, and season them with salt and pepper. With a fork scatter the onions over the tuna. In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions. Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.