Middle Eastern Tuna Salad Pitas 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.

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.

MIDDLE EASTERN TUNA SALAD

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.

LITER TUNA SALAD PITAS

Steps:

• Make dressing by zapping all the dressing ingredients together in a mini-processor until thoroughly combined and the garlic and chickpeas have been pureed. (do try to make the dressing atleast a couple of hours before making the sandwiches, to allow all the ingredients to 'meld' and 'marry' - even the previous day is OK).
• To prepare tuna salad: Combine all ingredients, including dressing, except pitas, lettuce, and tomato in a medium-sized mixing bowl and stir well to mix. Taste for salt, and adjust seasonings as necessary.
• 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 tomato slices and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!