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Mediterranean-Style Tuna Salad with Creamy Tahini Dressing

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Ingredients

Adjust Servings:
3/4 cup couscous, uncooked
1 cup chicken stock
2 teaspoons olive oil
2 tomatoes, diced
8 ounces plain yogurt
12 ounces canned tuna, drained
1/4 cup capers, drained
1/4 cup tahini (sesame paste)
1 lemon, juice of, about 3 tablespoons

Nutritional information

273.9
Calories
90 g
Calories From Fat
10.1 g
Total Fat
2.4 g
Saturated Fat
30.3 mg
Cholesterol
471.3 mg
Sodium
25.1 g
Carbs
2.7 g
Dietary Fiber
3.8 g
Sugars
20.9 g
Protein
225g
Serving Size

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Mediterranean-Style Tuna Salad with Creamy Tahini Dressing

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    Cuisine:

    If I had not made a double batch for a pot luck tonight, I would not have had any to bring home. It is good as a take along dish as it is ok if it sits out for hours. Everyone wanted to know what it was. I think they all liked it better than I do. For me, it is good, not great. It is a nice change of pace....the next day....used this to fill celery and the crispy crunchy celery really wake it up!!!I will make it again and will, likely, spice it up a little more. I imagine wrapping a teaspoon full in lettuce or nesting it in endive would also be good!!!!

    • 210 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Tuna Tahini Salad, This is what I put together for the Ready Set Cook Summer 2005 recipe contest It is good by it’s self, on crackers, on bread, or on a bed of lettuce Great for a side dish, a main dish, or a summer day brunch , If I had not made a double batch for a pot luck tonight, I would not have had any to bring home It is good as a take along dish as it is ok if it sits out for hours Everyone wanted to know what it was I think they all liked it better than I do For me, it is good, not great It is a nice change of pace the next day used this to fill celery and the crispy crunchy celery really wake it up!!!I will make it again and will, likely, spice it up a little more I imagine wrapping a teaspoon full in lettuce or nesting it in endive would also be good!!!!


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    Steps

    1
    Done

    Allow Several Hours For Couscous to Cool Before Preparing and Serving the Salad.

    2
    Done

    Prepare the Couscous by Bringing the Stock and Olive Oil to a Boil in a Medium Sauce Pan.

    3
    Done

    Stir in Couscous, Cover, and Remove from Heat.

    4
    Done

    Let Stand For 5 Minutes.

    5
    Done

    Put Into a Bowl and Allow to Cool in the Refrigerator.

    6
    Done

    After Couscous Is Cooled, Mix It With All Remaining Ingredients in a Large Bowl.

    7
    Done

    Use a Fork to Break Up the Couscous If It Has Become Sticky.

    8
    Done

    Serve Chilled.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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