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Middle Eastern Tuna Salad

:  May/June 1995

Your rating: None Average: 4 (15 votes)

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


Middle Eastern Tuna Salad Recipe

Makes: 3 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our 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

  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.

Nutrition

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


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Entertaining, casual
Everyday favorites
Type of Dish
Main dish, fish/seafood
Salad, main dish
Ease of Preparation
Easy
Ethnic/Regional
Middle Eastern
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Main Ingredient
Beans/Legumes
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
May/June 1995
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