Middle Eastern Tuna Salad

Middle Eastern Tuna Salad Recipe | Arabia | Ingredients: tuna, cucumber, red onion, tomatoes, chickpeas, olive oil, lemon juice, cumin, ground red pepper, sesame seeds

Region / culture: Arabia | Preparation time: 10 minutes | Servings: 4

Introduction

Middle Eastern Tuna Salad is a refreshing and flavorful dish that combines the richness of tuna with the freshness of vegetables and the exotic flavors of Middle Eastern spices. This salad is perfect for a light lunch or dinner, and can be easily customized to suit your taste preferences.

History

Middle Eastern Tuna Salad is a modern twist on traditional Middle Eastern salads, which often feature a combination of fresh vegetables, herbs, and spices. The addition of tuna adds a protein boost to the dish, making it a satisfying and nutritious meal option.

Ingredients

2 (7 oz (198 g)) cans of water-packed tuna, drained
1 large cucumber, peeled and diced
1 small red onion, diced
3 medium tomatoes, seeded and diced
0.5 cup of cooked canned chickpeas
1 tbsp of olive oil
2 tbsp of fresh lemon juice
0.5 tsp of ground cumin
0.25 tsp of ground red pepper
2 tsp of toasted sesame seeds

How to prepare

In a large salad bowl, combine all the ingredients.
Cover the bowl and refrigerate for 0.5 hour.

Variations

Add chopped fresh herbs such as parsley or mint for extra flavor.
Substitute canned salmon or chicken for the tuna for a different twist.

Cooking Tips & Tricks

Be sure to drain the tuna well before adding it to the salad to prevent excess liquid.

- Toasting the sesame seeds before adding them to the salad will enhance their nutty flavor.

- For a spicier kick, increase the amount of ground red pepper in the recipe.

Serving Suggestions

Middle Eastern Tuna Salad can be served on a bed of lettuce, in a pita pocket, or with a side of whole grain bread.

Cooking Techniques

Mixing all the ingredients together in a salad bowl and refrigerating before serving allows the flavors to meld together for a delicious result.

Ingredient Substitutions

Use canned white beans or lentils instead of chickpeas for a different protein source.

- Substitute lime juice for lemon juice for a tangier flavor.

Make Ahead Tips

Middle Eastern Tuna Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Garnish the salad with a sprinkle of fresh herbs or a drizzle of tahini sauce for an elegant touch.

Pairing Recommendations

Middle Eastern Tuna Salad pairs well with a side of hummus, tabbouleh, or grilled vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 30% of the recommended daily intake per serving

Iron: 15% of the recommended daily intake per serving

Alergens

Contains fish (tuna)

Summary

Middle Eastern Tuna Salad is a balanced meal option that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Middle Eastern Tuna Salad is a delicious and nutritious dish that is easy to prepare and perfect for a light and satisfying meal. With a balance of protein, healthy fats, and fresh vegetables, this salad is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Middle Eastern Tuna Salad. It was many years ago, during a family gathering at my Aunt Mary's house. Aunt Mary was known for her delicious Middle Eastern dishes, and everyone always looked forward to her cooking.

On this particular day, as we all sat around the table, Aunt Mary brought out a large bowl of what looked like a regular tuna salad. But as soon as I took my first bite, I knew there was something special about it. The flavors were so unique and vibrant, unlike any tuna salad I had ever tasted before.

I immediately asked Aunt Mary for the recipe, and she smiled and said, "Oh, this is a family secret, passed down from generation to generation. I can't just give it to you. You'll have to earn it."

Determined to learn the secret behind this delicious dish, I offered to help Aunt Mary in the kitchen whenever I could. I watched her closely as she prepared the salad, carefully measuring out each ingredient and mixing them together with a sense of grace and expertise that only comes with years of practice.

Over time, I started to pick up on the little tricks and techniques that Aunt Mary used to make the salad so flavorful. She would always use the freshest ingredients, handpicked from her garden or sourced from the local market. She would toast the spices just right to bring out their full aroma, and she would always add a squeeze of lemon juice at the end to brighten up the flavors.

As I spent more time in the kitchen with Aunt Mary, I started to understand the importance of tradition and heritage in cooking. Each dish we prepared had a story behind it, a connection to our ancestors and the land they came from. Aunt Mary would tell me tales of her grandmother, who first created this recipe many years ago in the mountains of Lebanon, using ingredients that grew wild in the fields.

I was fascinated by the history and culture that was woven into each dish, and I knew that I had to preserve these recipes for future generations. So, I started writing down everything Aunt Mary taught me, creating my own little cookbook filled with the flavors and memories of my childhood.

Years passed, and I became known in my own right for my delicious Middle Eastern dishes. Whenever friends or family came over, they would always request my famous Middle Eastern Tuna Salad, and I would proudly serve it, knowing that I was carrying on a tradition that had been passed down to me with love and care.

Now, as I sit in my kitchen, preparing the same salad that Aunt Mary taught me so long ago, I can't help but feel grateful for the knowledge and wisdom that has been shared with me over the years. Each bite of the salad is a reminder of the strong women who came before me, who cooked with passion and dedication, and who passed down their recipes with love.

And as I take a moment to savor the flavors of the salad, I know that I am not just cooking for myself, but for all those who have come before me and all those who will come after. I am a link in a long chain of tradition, a keeper of recipes and memories that will live on for generations to come. And for that, I am truly grateful.