Middle Eastern Tuna Salad

May/June 1995

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Try this in a whole-wheat pita pocket with fresh spinach and sliced red onion.

Middle Eastern Tuna Salad

Makes: 3 servings

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  • 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


  1. 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.


Per serving: 220 calories; 7 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 21 g protein; 4 g fiber; 531 mg sodium; 392 mg potassium.

Nutrition Bonus: Selenium (68% daily value), Folate (23% dv), Iron & Vitamin C (17% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 3 lean meat, 1 fat

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