Best Tahini Tuna Salad Recipes

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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

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.

TUNA NIçOISE SALAD WITH TAHINI DRESSING



Tuna Niçoise Salad with Tahini Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3/4 pound carrots (about 6), cut into 2-inch pieces, halved or quartered lengthwise if thick
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound green beans, trimmed, halved if long
2 large eggs
1/4 cup tahini
2 tablespoons white wine vinegar
1 small head red-leaf lettuce, torn
2 5-ounce cans tuna in olive oil, drained
8 radishes, thinly sliced
16 pitted kalamata olives
Za'atar spice blend, for sprinkling

Steps:

  • Place a baking sheet in the oven and preheat to 450˚. Toss the carrots with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot pan and roast until tender and browned on the bottom, 25 to 30 minutes.
  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate to cool. Carefully add the eggs to the pot of water; adjust the heat to maintain a gentle simmer and cook until the yolks are jammy, 7 minutes. Drain the eggs and run under cold water until cool enough to handle. Peel the eggs and cut each into 4 wedges.
  • While the eggs are cooking, make the dressing: Whisk the tahini, 1/4 cup water, 1 tablespoon olive oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Thin with more water, if necessary.
  • Toss the lettuce in a large bowl with the remaining 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Divide among plates. Top with the tuna, roasted carrots, green beans, radishes, olives and eggs. Drizzle with the tahini dressing and sprinkle with za'atar.

Nutrition Facts : Calories 410, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 118 milligrams, Sodium 857 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 21 grams, Sugar 6 grams

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

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

TAHINI TUNA SALAD



Tahini Tuna Salad image

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

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

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

TUNA SOUVLAKI GYRO WITH BEET TAHINI AND PARSLEY SALAD



Tuna Souvlaki Gyro with Beet Tahini and Parsley Salad image

Provided by Jill Dupleix

Categories     Citrus     Fish     Herb     Onion     Vegetable     Roast     Yogurt     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 medium red beets (about 2 to 2 1/2 inches in diameter), trimmed, scrubbed
Olive oil for drizzling and brushing
1/4 cup whole-milk plain yogurt
4 tablespoons fresh lemon juice, divided
2 tablespoons tahini (sesame seed paste)*
2 tablespoons cold water
1 cup finely chopped halved and seeded peeled cucumber
1/3 cup (lightly packed) fresh Italian parsley leaves
1/3 cup thinly sliced green onions, green part only
2 tablespoons extra-virgin olive oil
1 3/4 pounds ahi tuna steaks, cut into 3/4-inch cubes
1 teaspoon dried oregano
6 pita breads
1 small red onion, thinly sliced
1 lemon, cut into 6 wedges
*Available at some supermarkets and natural foods stores, and at Middle Eastern markets.

Steps:

  • Preheat oven to 400°F. Place beets on sheet of foil. Drizzle beets with olive oil, sprinkle with salt and pepper, and seal foil tightly. Roast beets until tender, about 50 minutes. Cool and peel beets. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Place cucumber, parsley, green onions, 2 tablespoons extra-virgin olive oil, and remaining 2 tablespoons lemon juice in medium bowl; toss to coat. Season with salt and pepper.
  • Preheat barbecue (medium-high heat). Divide tuna cubes among 6 metal skewers. Brush tuna with olive oil. Sprinkle with salt and pepper, then oregano. Grill tuna until charred on all sides but still pink in centers, about 1 minute per side. Grill pita breads until warmed and charred, about 1 minute per side.
  • Place 1 pita bread on each of 6 plates. Spoon parsley salad atop pita. Place 1 tuna skewer atop each. Spoon beet tahini over. Garnish with onion rings and lemon wedges and serve.

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING RECIPE | EPICURIOUS.COM



Lebanese-Style Tuna Salad with Tahini Dressing Recipe | Epicurious.com image

How to make Lebanese-Style Tuna Salad with Tahini Dressing Recipe | Epicurious.com

Provided by @MakeItYours

Number Of Ingredients 11

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.

MIDDLE EASTERN TUNA SALAD W/TAHINI DRESSING



Middle Eastern Tuna Salad w/Tahini Dressing image

"A delicious salad from the Levant adapted from a recipe found in Gourmet magazine, many, many years ago. Canned tuna in olive oil is a staple throughout the Mediterranean. If you have never tried it, it is worth a little extra to give it a taste. But be careful - {{you may never go back..." }} I belong to the 'You May Never Go...

Provided by C G

Categories     Tuna Salads

Time 2h5m

Number Of Ingredients 14

2 lb yellow onions, sliced thinly (chose a combination of walla walla onions and shallots)
cracked black pepper, to taste
TAHINI DRESSING
2 Tbsp tahini
3 Tbsp fresh lemon juice (not that stuff in the plastic lemon!)
1 large garlic clove, peeled
salt, to taste
1/8 tsp piment fort (substituted 1/8 teaspoon of cayenne and 1/8 teaspoon of spanish smoked paprika)
1/3 c extra virgin olive oil (replaces rice bran oil in original recipe)
SALAD
2 Tbsp pine nuts (*very* $$ so reduced from 1/3 cup)
1 c fresh flat leaf parsley (plus a few sprigs for garnish)
6-8 pita or arabic bread (optional)
salad greens (optional) (tried with mixed greens primarily baby spinach and arugula)

Steps:

  • 1. In a large heavy skillet, cook the onions in 1/3 cup olive oil over low-moderate heat, stirring occasionally, for about 50 minutes, or until they are golden brown. Season them with salt and pepper. Note: this step can be done the day before just be sure to bring the caramelized onions to room temperature first. You can toast the pine nuts, too the day before and save yourself some time.
  • 2. In a blender, blend the tahini, lemon juice, garlic, and piment fort (or sub). With the motor running, add 1/3 cup olive oil in a steady stream, blending until the dressing is emulsified; season to taste with salt.
  • 3. In a bowl, toss the tuna lightly with half the dressing and mound the mixture on a large platter (you can line the platter with the optional greens if desired.)
  • 4. 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; scatter them over the onions.
  • 5. Drizzle the salad with the remaining dressing and garnish with the chopped fresh parsley. Arrannge the salad with the parsley sprigs and serve it with optional pita (pockets) .

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