Lebanese Tuna Tahini Salad Recipes

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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



Lebanese Tuna Tahini Salad image

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

2 tablespoons tahini
1/3 cup plain nonfat yogurt
1 lemon, juice of, about 3 tablespoons
2 tablespoons dried parsley
3 -4 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 1/2-2 teaspoons cumin
salt and pepper
3 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons capers
3 tablespoons green olives, chopped
1/2 cup apple, chopped (optional)

TAHINI TUNA SALAD

Garlicky tahini brings our favorite healthy convenience food -- canned tuna -- to the next level in this easy salad.

Provided by Silvana Nardone

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 9



Tahini Tuna Salad image

Steps:

  • In a blender or food processor, combine the tahini, lemon juice, cumin, garlic and 1/4 cup water; blend until smooth. Transfer to a bowl and stir in the tuna and parsley; season to taste with salt and pepper. Place a tomato slice on a plate, top with some tuna, another tomato slice and more tuna; sprinkle with parsley and sesame seeds. Repeat with the remaining ingredients.

Nutrition Facts : Calories 222.7, Fat 13.2 grams, SaturatedFat 2.3 grams, Cholesterol 29.1 milligrams, Sodium 235 milligrams, Carbohydrate 9.4 grams, Fiber 2.9 grams, Protein 20.5 grams, Sugar 0.5 grams

3 tablespoons tahini
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
One 5-ounce can tuna, such as Wild Planet
1 tablespoon chopped fresh parsley, plus more for sprinkling
Kosher salt and freshly ground black pepper
1 large tomato, sliced crosswise
Sesame seeds, toasted, for sprinkling

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING

Categories     Salad     Blender     Onion     Lemon     Pine Nut     Tuna     Sesame     Parsley     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 12



Lebanese-Style Tuna Salad with Tahini Dressing image

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.

For the dressing
2 tablespoons tahini (sesame seed paste, available at natural foods stores and some supermarkets)
3 tablespoons fresh lemon juice
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
1/3 cup olive oil
four 6 1/2-ounce cans tuna packed in oil, drained and flaked
2 pounds onions, sliced thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish
6 to 8 pita loaves, quartered and opened into pockets

SALATA TAHINI--MIDDLE EASTERN TAHINI SALAD

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



Salata Tahini--Middle Eastern Tahini Salad image

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

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)

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



Lebanese Inspired Tuna Salad image

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

2 (160 g) cans tuna in olive oil
75 g chopped flat leaf parsley
1 1/2 teaspoons thyme
3 stalks green onions
2 -3 ripe tomatoes, seeded and chopped
1/2 cup chopped olive
1 lemon
1/2 cup olive oil
1/2 teaspoon salt

TUNA TAHINI SALAD

This is what I put together for the Ready Set Cook Summer 2005 recipe contest. It is good by it's self, on crackers, on bread, or on a bed of lettuce. Great for a side dish, a main dish, or a summer day brunch.

Provided by Jodi Consoli

Categories     Tuna

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 9



Tuna Tahini Salad image

Steps:

  • Allow several hours for couscous to cool before preparing and serving the salad.
  • Prepare the couscous by bringing the stock and olive oil to a boil in a medium sauce pan.
  • Stir in couscous, cover, and remove from heat.
  • Let stand for 5 minutes.
  • Put into a bowl and allow to cool in the refrigerator.
  • After couscous is cooled, mix it with all remaining ingredients in a large bowl.
  • Use a fork to break up the couscous if it has become sticky.
  • Serve chilled.

Nutrition Facts : Calories 273.9, Fat 10.1, SaturatedFat 2.4, Cholesterol 30.3, Sodium 471.3, Carbohydrate 25.1, Fiber 2.7, Sugar 3.8, Protein 20.9

3/4 cup couscous, uncooked
1 cup chicken stock
2 teaspoons olive oil
2 tomatoes, diced
8 ounces plain yogurt
12 ounces canned tuna, drained
1/4 cup capers, drained
1/4 cup tahini (sesame paste)
1 lemon, juice of, about 3 tablespoons

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