Best 6 Lebanese Style Tuna Salad With Tahini Dressing Recipes
Lebanese-style tuna salad with tahini dressing is a delicious and healthy dish that is perfect for a quick and easy meal. Made with simple, fresh ingredients, this salad is packed with flavor and nutrients. The combination of tuna, tahini, and fresh herbs creates a unique and satisfying dish that is sure to please everyone. Whether you're looking for a light lunch, a healthy snack, or a flavorful addition to your next party, Lebanese-style tuna salad with tahini dressing is the perfect recipe for you.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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
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
LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING
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. Serves 8 to 10. Gourmet July 1990 Posted to KitMailbox Digest by [email protected] on Jul 19, 1997
Nutrition Facts : Calories 4178 calories, Fat 141.668173093009 g, Carbohydrate 501.19004144619 g, Cholesterol 305.76 mg, Fiber 74.3566325926462 g, Protein 248.167157460322 g, SaturatedFat 18.2916753280363 g, ServingSize 1 1 Serving (4879g), Sodium 4292.73572714423 mg, Sugar 426.833408853544 g, TransFat 10.8253562790041 g
TUNA NIçOISE SALAD WITH TAHINI DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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-STYLE TUNA SALAD WITH TAHINI DRESSING
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.
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
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
Tips:
- For the best flavor, use fresh tuna steaks or fillets. If using frozen tuna, thaw it completely before making the salad.
- If you don't have tahini on hand, you can substitute Greek yogurt or mayonnaise.
- To make the salad more hearty, add cooked quinoa, brown rice, or chopped vegetables.
- Serve the salad immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This Lebanese-style tuna salad is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The tahini dressing adds a creamy and flavorful touch, and the salad is packed with healthy ingredients like tuna, vegetables, and whole grains. Whether you're looking for a light and refreshing meal or a more hearty and satisfying salad, this recipe is sure to please.
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