Best Lebanese Inspired Tuna Salad Recipes

LEBANESE FATTOUSH TUNA SALAD RECIPE

Lebanese Fattoush Tuna Salad Recipe image

A fresh tuna salad recipe based on traditional Lebanese Fattoush Salad.

Provided by Pam List

Number Of Ingredients 12

Ingredients

2 cans 50z tuna drained
1/2 cup finely diced celery
1/2 cup finely diced seeded cucumber
1/4 cup finely diced red onion
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat leaf parsley
Juice of one lemon
2 Tbsp olive oil
2 Tsp honey
Salt and Pepper to taste
1 cup toasted pita pieces - please add right before serving
1 Tsp ground sumac (optional garnish)

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)

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LEBANESE TUNA TAHINI SALAD

Lebanese Tuna Tahini Salad image

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

Ingredients

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)

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 INSPIRED TUNA SALAD

Lebanese Inspired Tuna Salad image

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

Ingredients

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

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

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING

Lebanese-Style Tuna Salad with Tahini Dressing image

Categories Salad Blender Onion Lemon Pine Nut Tuna Sesame Parsley Gourmet

Yield Serves 8 to 10

Number Of Ingredients 12

Ingredients

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

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.

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