Middle Eastern Tuna Salad W Recipes

LEBANESE FATTOUSH TUNA SALAD RECIPE

Steps:

• Gather all ingredients
• Combine tuna, chopped vegetables, olive oil, lemon juice, and honey.
• Mix well.
• Add salt and pepper to taste, however, I only add about a Tsp or two of salt and it is fine.
• Mix with your toasted pita right before serving. If you add it too soon it will become soggy!
• Sprinkle with Ground Sumac (optional)

HEALTHIER MEDITERRANEAN TUNA SALAD

Steps:

• Combine tuna, onion, and parsley in a medium bowl.
• Whisk oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Toss with the tuna mixture.

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.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

TUNA SALAD

Steps:

• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
• Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
• Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

MEDITERRANEAN TUNA SALAD

Steps:

• Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
• Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
• Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
• Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

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.

MOROCCAN-SPICED TUNA

Steps:

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

MIDDLE EASTERN TUNA SALAD W/TAHINI DRESSING

Steps:

• 1. In a large heavy skillet, cook the onions in 1/3 cup olive oil over low-moderate heat, stirring occasionally, for about 50 minutes, or until they are golden brown. Season them with salt and pepper. Note: this step can be done the day before just be sure to bring the caramelized onions to room temperature first. You can toast the pine nuts, too the day before and save yourself some time.
• 2. In a blender, blend the tahini, lemon juice, garlic, and piment fort (or sub). With the motor running, add 1/3 cup olive oil in a steady stream, blending until the dressing is emulsified; season to taste with salt.
• 3. In a bowl, toss the tuna lightly with half the dressing and mound the mixture on a large platter (you can line the platter with the optional greens if desired.)
• 4. 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; scatter them over the onions.
• 5. Drizzle the salad with the remaining dressing and garnish with the chopped fresh parsley. Arrannge the salad with the parsley sprigs and serve it with optional pita (pockets) .

MIDDLE EASTERN TUNA SALAD

Steps:

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