Best Middle Eastern Tuna Salad Recipes

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, lemon juice, garlic and cumin in a bowl.
• Stir in tuna, chickpeas and parsley and season with salt and pepper.

MIDDLE EASTERN TUNA SALAD W/TAHINI DRESSING

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) .