Lebanese Inspired Tuna Salad Food
LEBANESE TUNA TAHINI SALAD
I've recently discovered tahini and absolutely love it! In this healther adaptation of tuna salad, tahini replaces mayonnaise as the emulsifier and adds unique flavor along with the Middle Eastern spices. I like to add apples to my tuna salad for a contrasting sweet, tart flavor.
Provided by Stephanie Z.
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 181.7, Fat 6.2, SaturatedFat 1.2, Cholesterol 40.9, Sodium 543.6, Carbohydrate 5.9, Fiber 1.4, Sugar 2.1, Protein 25.2
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.
TUNA SANDWICHES, NICOISE STYLE
This is a French-inspired tuna salad sandwich, which is an adapted recipe from Sara Moulton. Cook time does not include hard boiling the eggs (you could do that ahead of time).
Provided by LifeIsGood
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- .Bring a pot of salted water to a boil and add the green beans. When the water comes back to a boil, take the green beans out and add to a bowl of ice water. Once they are cooled, drain them, pat dry and chop.
- Combine the mayo, olives and lemon juice in a food processor and process until just about smooth. Transfer this mixture to a bowl.
- Drain the tuna and stir it into the mayo mixture. Add the eggs, tomatoes, green beans, dill, and the salt and pepper (to taste) and mix together.
- Toast the bread slices. Divide the tuna onto 4 slices of the bread, top with lettuce and remaining bread slices.
LEBANESE INSPIRED TUNA SALAD
I made this tuna salad recipe up; it is based on a tabouli recipe. While there is no bulghour in this recipe, you could certainly add it in. (Soak 1 cup bulghour in warm water for 20 minutes. Drain. Squeeze dry. Combine with tuna salad.)
Provided by Mme M
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze out excess oil from the tuna.
- Flake the tuna.
- Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
- Mix the olive oil with the juice from the lemon until somewhat thickened.
- Pour this over the tuna and the other ingredients.
- Blend it all with a fork.
- Adjust seasonings if necessary.
- Chill for at least an hour.
Nutrition Facts : Calories 433.8, Fat 35.6, SaturatedFat 5.1, Cholesterol 24.8, Sodium 770.7, Carbohydrate 8.4, Fiber 3.5, Sugar 2, Protein 23
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