Middle Eastern Hot Tuna Salad Recipes

MIDDLE EASTERN TUNA SALAD

Middle Eastern Tuna Salad image

Make and share this Middle Eastern Tuna Salad recipe from Food.com.

Provided by KelBel

Categories Lunch/Snacks

Time 10m

Yield 3 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 242.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 24.3, Sodium 472.4, Carbohydrate 23.2, Fiber 4.5, Sugar 2.2, Protein 20.9

MIDDLE EASTERN TUNA SALAD

Middle Eastern Tuna Salad image

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

Categories Dinner

Time 15m

Yield 3 servings

Number Of Ingredients 9

Ingredients

1/3 cup nonfat plain yogurt
2 tablespoons tahini
1 teaspoon lemon juice
2 cloves garlic
1 teaspoon ground cumin
1 6-ounce can solid white tuna in water
1 8-ounce can chickpeas
1/4 cup flat-leaf parsley
salt & freshly ground pepper

Steps:

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

Nutrition Facts : Calories 220 calories, Fat 7 g, SaturatedFat 1 g, Cholesterol 18 mg, Carbohydrate 19 g, Protein 21 g, Sodium 531 mg, Sugar 2 g

MIDDLE EASTERN TUNA SALAD

Middle Eastern Tuna Salad image

A delicious tuna salad made with yogurt instead of mayonnaise, with chick peas and fresh parsley. Delicious!

Provided by CTFoodie

Categories One Dish Meal

Time 5m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup nonfat plain yogurt
1/4 cup tahini
2 teaspoons fresh lemon juice
4 garlic cloves, very finely chopped
2 teaspoons ground cumin
2 (6 ounce) cans solid white tuna packed in water, drained and flaked
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup flat-leaf Italian parsley
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 240, Fat 7.6, SaturatedFat 1.2, Cholesterol 24.3, Sodium 463.5, Carbohydrate 22.8, Fiber 4.7, Sugar 2.3, Protein 20.9

MIDDLE-EASTERN HOT TUNA SALAD

Middle-Eastern Hot Tuna Salad image

Make and share this Middle-Eastern Hot Tuna Salad recipe from Food.com.

Provided by ashacham

Categories Tuna

Time 5m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 (120 g) can tuna in water (without the water)
2 tablespoons olive oil
1/2 teaspoon Tabasco sauce
1 teaspoon za'atar spice mix
3 teaspoons sweet paprika
1 hard-boiled egg
20 olives
1 tomatoes
1 pickle
1/2 onion

Steps:

Cut all vegetables and the boiled egg into small pieces.
Mix all ingredients.

Nutrition Facts : Calories 323.2, Fat 23.3, SaturatedFat 3.9, Cholesterol 131.2, Sodium 1070.2, Carbohydrate 11.3, Fiber 4.1, Sugar 4.5, Protein 19.2

SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD

Salata Tahini--Middle Eastern Tahini Salad image

This recipe goes well with just about every middle eastern dish. Its very flavorful, one of my favorites. I make this at home, but I am not good at keeping measurements, so I snagged it off of the web and tweaked it, to the way I make it at home.To spice it up you can also add chopped hot pepper to it as well.

Provided by chef FIFI

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tomatoes (cut into small or medium cubes)
2 cucumbers (cut into small or medium cubes)
1 garlic clove (finely smash)
1 cup tahini
1 lemon, juice of
1 1/2 cups water
1 tablespoon dried mint
olive oil (to garnish)
salt
hot serrano peppers (optional) or jalapeno pepper (optional)

Steps:

*May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
Dice up tomatoes and cucumbers and combine them together in a medium bowl.
Place garlic, hot pepper and salt in a mortar.
Smash until mushed.
Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
Add lemon in increments to achieve desired tartness.
Stir the dressing until smooth and creamy.
combine everything including garlic/hot pepper together making sure you have added the mint.
Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
Serve with a swirl of olive oil on top.
Enjoy!

Nutrition Facts : Calories 380.5, Fat 29.1, SaturatedFat 4.1, Sodium 54.8, Carbohydrate 24.9, Fiber 7.2, Sugar 4.4, Protein 12.4

MIDDLE EASTERN TUNA SALAD PITAS

Middle Eastern Tuna Salad Pitas image

This isn't any old tuna salad sandwich. Filled with hummus (Middle Eastern chickpea dip), sesame oil, cumin and cilantro, this is a tuna salad like you've probably never had before. Pack it in pita pockets along with a slices of tomato and lettuce. I am not a cilantro fan, so I leave it out.

Provided by Brenda.

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup hummus
1 (12 ounce) can solid white tuna packed in water, drained and flaked
1/4 cup prepared mayonnaise
2 teaspoons dark sesame oil
1/4 cup green onion, chopped
1/4 cup fresh cilantro, finely chopped
1 1/2 teaspoons ground cumin
1 pinch cayenne pepper
salt, to taste
4 whole wheat pita bread, cut in half to form pockets
4 plum tomatoes, cleaned and thinly sliced
8 leaves boston lettuce or 8 leaves red leaf lettuce, cleaned and patted dry

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.

Nutrition Facts : Calories 424.6, Fat 13.1, SaturatedFat 2.2, Cholesterol 35.9, Sodium 911, Carbohydrate 48, Fiber 9.7, Sugar 2.5, Protein 32.3

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