Lemony Tuna Salad With Tahini Dressing Recipes

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TAHINI TUNA SALAD



Tahini Tuna Salad image

Garlicky tahini brings our favorite healthy convenience food -- canned tuna -- to the next level in this easy salad.

Provided by Silvana Nardone

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons tahini
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
One 5-ounce can tuna, such as Wild Planet
1 tablespoon chopped fresh parsley, plus more for sprinkling
Kosher salt and freshly ground black pepper
1 large tomato, sliced crosswise
Sesame seeds, toasted, for sprinkling

Steps:

  • In a blender or food processor, combine the tahini, lemon juice, cumin, garlic and 1/4 cup water; blend until smooth. Transfer to a bowl and stir in the tuna and parsley; season to taste with salt and pepper. Place a tomato slice on a plate, top with some tuna, another tomato slice and more tuna; sprinkle with parsley and sesame seeds. Repeat with the remaining ingredients.

Nutrition Facts : Calories 222.7, Fat 13.2 grams, SaturatedFat 2.3 grams, Cholesterol 29.1 milligrams, Sodium 235 milligrams, Carbohydrate 9.4 grams, Fiber 2.9 grams, Protein 20.5 grams, Sugar 0.5 grams

LEBANESE TUNA TAHINI SALAD



Lebanese Tuna Tahini Salad image

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

2 tablespoons tahini
1/3 cup plain nonfat yogurt
1 lemon, juice of, about 3 tablespoons
2 tablespoons dried parsley
3 -4 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 1/2-2 teaspoons cumin
salt and pepper
3 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons capers
3 tablespoons green olives, chopped
1/2 cup apple, chopped (optional)

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

TUNA NIçOISE SALAD WITH TAHINI DRESSING



Tuna Niçoise Salad with Tahini Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3/4 pound carrots (about 6), cut into 2-inch pieces, halved or quartered lengthwise if thick
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound green beans, trimmed, halved if long
2 large eggs
1/4 cup tahini
2 tablespoons white wine vinegar
1 small head red-leaf lettuce, torn
2 5-ounce cans tuna in olive oil, drained
8 radishes, thinly sliced
16 pitted kalamata olives
Za'atar spice blend, for sprinkling

Steps:

  • Place a baking sheet in the oven and preheat to 450˚. Toss the carrots with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot pan and roast until tender and browned on the bottom, 25 to 30 minutes.
  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate to cool. Carefully add the eggs to the pot of water; adjust the heat to maintain a gentle simmer and cook until the yolks are jammy, 7 minutes. Drain the eggs and run under cold water until cool enough to handle. Peel the eggs and cut each into 4 wedges.
  • While the eggs are cooking, make the dressing: Whisk the tahini, 1/4 cup water, 1 tablespoon olive oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Thin with more water, if necessary.
  • Toss the lettuce in a large bowl with the remaining 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Divide among plates. Top with the tuna, roasted carrots, green beans, radishes, olives and eggs. Drizzle with the tahini dressing and sprinkle with za'atar.

Nutrition Facts : Calories 410, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 118 milligrams, Sodium 857 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 21 grams, Sugar 6 grams

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING



Lebanese-Style Tuna Salad with Tahini Dressing image

Categories     Salad     Blender     Onion     Lemon     Pine Nut     Tuna     Sesame     Parsley     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 12

For the dressing
2 tablespoons tahini (sesame seed paste, available at natural foods stores and some supermarkets)
3 tablespoons fresh lemon juice
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
1/3 cup olive oil
four 6 1/2-ounce cans tuna packed in oil, drained and flaked
2 pounds onions, sliced thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish
6 to 8 pita loaves, quartered and opened into pockets

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.

GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING



Garbanzo Bean, Tuna and Onion Salad with Creamy Lemon Dressing image

Categories     Salad     Onion     No-Cook     Low Fat     Yogurt     High Fiber     Tuna     Chickpea     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/4 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
1 6-ounce can solid white tuna in spring water, drained
2 tablespoons fresh lemon juice
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup chopped sweet onion (such as Maui)
1 cup chopped celery
1 cup cherry tomatoes, halved
1/2 cup chopped fresh Italian parsley

Steps:

  • Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
  • Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

LEMON TAHINI DRESSING



Lemon Tahini Dressing image

This is from my Simple Foods for the Pack cookbook. This would be good tossed with tuna, peas and pasta.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
3 tablespoons oil
2 tablespoons sesame tahini
1 tablespoon soy sauce
1 tablespoon water
1 garlic clove
1 pinch salt and pepper

Steps:

  • Combine all the ingredients in a blender.
  • Blend until smooth.
  • Carry in an airtight plastic bottle.
  • Shake before using.

Nutrition Facts : Calories 281.1, Fat 27.6, SaturatedFat 3.6, Sodium 514.5, Carbohydrate 7.6, Fiber 1.6, Sugar 0.9, Protein 3.8

ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING



Za'atar Chicken Salad with Lemon-Tahini Dressing image

Experiment with Middle Eastern flavors in this nutritious dinner salad. Use purchased za'atar seasoning blend or use your own.

Provided by Bibi

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h10m

Yield 2

Number Of Ingredients 20

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons za'atar seasoning
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ pound chicken tenders
6 cups torn, bite-sized romaine lettuce
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1 cucumber, peeled and diced
½ cup shredded carrot
1 lemon, zested and juiced
4 tablespoons tahini
4 tablespoons water, or more as needed
2 cloves garlic
1 dried date, minced
salt and ground black pepper to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint

Steps:

  • Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
  • Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
  • Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
  • Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 33.9 g, Fiber 14.3 g, Protein 34.4 g, SaturatedFat 5.2 g, Sodium 1177.3 mg, Sugar 9.4 g

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LEMONY TUNA SALAD WITH TAHINI DRESSING RECIPES
LEMONY TUNA SALAD WITH TAHINI DRESSING BEST RECIPES 2015-01-31 Arrange the veggies on a plate. In a medium bowl, mix the tahini, lemon juice, and garlic powder. Whisk until well combined. The dressing will … From stephgaudreau.com Reviews 28 Category Salad Cuisine Fish, Gluten-Free, Paleo, Whole30 Total Time 10 mins.
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Top Asked Questions

How to make tuna salad with tahini?
Arrange the veggies on a plate. In a medium bowl, mix the tahini, lemon juice, and garlic powder. Whisk until well combined. The dressing will be on the thicker side. If it’s really too thick, like a paste, whisk in a bit of water, 1 teaspoon at a time, until it thins a bit. Add the tuna to the dressing and mix gently until it’s well coated.
How do you make creamy tahini salad dressing?
In a liquid measuring cup or jar, combine the olive oil, tahini, 2 tablespoons lemon juice, mustard, maple syrup, salt, and several twists of black pepper. Whisk until thoroughly blended. Add the cold water, and whisk again. The dressing should become remarkably creamy.
Which is the best lemon tahini dressing to buy?
BEST Lemon Tahini Dressing (easy recipe!) - The Endless Meal® This lemon tahini dressing is easy to make and so delicious. It's creamy with a tangy lemon flavor and goes so well with all your favorite salads. Creamy salad dressings win our hearts. Especially when they are dairy-free creamy salad dressings.
How do you make tuna salad with mayonnaise?
Add tuna, mayonnaise, celery, red onion, capers, lemon juice garlic, parsley and dijon mustard to a mixing bowl. Toss ingredients together, while seasoning with salt and pepper to taste.

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