Tunatahinisalad Recipes
TUNA TAHINI SALAD
This is what I put together for the Ready Set Cook Summer 2005 recipe contest. It is good by it's self, on crackers, on bread, or on a bed of lettuce. Great for a side dish, a main dish, or a summer day brunch.
Provided by Jodi Consoli
Categories Tuna
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Allow several hours for couscous to cool before preparing and serving the salad.
- Prepare the couscous by bringing the stock and olive oil to a boil in a medium sauce pan.
- Stir in couscous, cover, and remove from heat.
- Let stand for 5 minutes.
- Put into a bowl and allow to cool in the refrigerator.
- After couscous is cooled, mix it with all remaining ingredients in a large bowl.
- Use a fork to break up the couscous if it has become sticky.
- Serve chilled.
Nutrition Facts : Calories 273.9, Fat 10.1, SaturatedFat 2.4, Cholesterol 30.3, Sodium 471.3, Carbohydrate 25.1, Fiber 2.7, Sugar 3.8, Protein 20.9
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
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.
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