RSSMiddle Eastern Tuna Salad
From EatingWell: May/June 1995 — Subscribe Now!
Try this in a whole-wheat pita pocket with fresh spinach and sliced red onion.
3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 1/3 cup nonfat plain yogurt
- 2 tablespoons tahini, or fruity extra-virgin olive oil
- 1 teaspoon lemon juice
- 2 cloves garlic, very finely chopped
- 1 teaspoon ground cumin
- 1 6-ounce can solid white tuna in water, drained and flaked
- 1 8-ounce can chickpeas, (3/4 cup), drained and rinsed
- 1/4 cup chopped flat-leaf parsley
- Salt & freshly ground pepper, to taste
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Preparation
- Whisk together yogurt, tahini or olive oil, lemon juice, garlic and cumin in a bowl. Stir in tuna, chickpeas and parsley and season with salt and pepper.
Nutrition
Per serving: 212 calories; 7 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 17 g carbohydrates; 21 g protein; 4 g fiber; 314 mg sodium; 337 mg potassium.
Nutrition Bonus: Selenium (68% daily value), Folate (23% dv), Iron & Vitamin C (17% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 lean meat, 1 fat
Recipe Categories
- Type of Dish
- Salad, main dish
- Main dish, fish/seafood
- Publication
- May/June 1995
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Main Ingredient
- Fish
- Beans/Legumes
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- Middle Eastern
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