Ingredients for Middle Eastern Tuna Salad
- Nonfat Plain Yogurt
- 2 tablespoons tahini
- Fresh Lemon Juice
- Garlic Cloves
- Ground Cumin
- Solid White Tuna Packed In Water
- 1 (15 ounce) can chickpeas (drained and rinsed)
- Flat Leaf Italian Parsley
- Salt & Freshly Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Middle Eastern Tuna Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Middle Eastern Tuna Salad
- Strain 1 cup of plain Greek yogurt in a yogurt strainer lined with cheesecloth or a coffee filter for 30-60 minutes to remove excess whey.
- In a medium bowl, whisk together the strained yogurt, 2 tablespoons tahini, 2 tablespoons lemon juice, 1 clove minced garlic, and 1 teaspoon ground cumin.
- Gently fold in 2 (5 ounce) cans tuna (drained), 1 (15 ounce) can chickpeas (drained and rinsed), and 1/2 cup chopped fresh parsley.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately or chill for later. Enjoy on crackers, bread, or lettuce cups!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
9g
Fat
6g
Carbs
7g