Mediterranean Tuna Salad

Name: Mediterranean Tuna Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams chickpeas, drained and rinsed; 1 Kirby cucumber, seeded and chopped; 2 teaspoons dijon mustard; 59 milliliters chopped fresh dill; 1 pint cherry or grape tomatoes, halved; 1 Grated zest and juice of lemon; 4 servings Kosher salt and freshly ground pepper; 2 pita or naan bread; 79 milliliters extra-virgin olive oil, plus more for brushing; 1 head romaine lettuce, shredded; 1 bunch scallions, sliced; 340 grams solid white tuna in water, drained and flaked

You can never have too many main course recipes, so give Mediterranean Tuna Salad a try. Watching your figure? This dairy free and pescatarian recipe has 570 calories, 30g of protein, and 27g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes around 25 minutes. If you have chickpeas, naan bread, scallions, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Mustard

Equipment you will use

Whisk

Bowl

Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.

Ingredients you will need

Pepper

Dill

Salt

Equipment you will use

Whisk

Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.

Ingredients you will need

Chickpeas

Green Onions

Cucumber

Tomato

Tuna

Equipment you will use

Bowl

Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.

Ingredients you will need

Salt And Pepper

Olive Oil

Pita

Equipment you will use

Grill Pan

Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

Ingredients you will need

Romaine

Pita

Tuna

Equipment you will use

Bowl

Photograph by Antonis Achilleos

Equipment

Whisk

Bowl

Grill Pan

Ingredients

Servings:

397grams

chickpeas, drained and rinsed 1

Kirby cucumber, seeded and chopped 2teaspoons

dijon mustard 59milliliters

chopped fresh dill 1pint

cherry or grape tomatoes, halved 1

Grated zest and juice of lemon 4servings

Kosher salt and freshly ground pepper 2

pita or naan bread 79milliliters

extra-virgin olive oil, plus more for brushing 1head

romaine lettuce, shredded 1bunch

scallions, sliced 340grams

solid white tuna in water, drained and flaked

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Matanzas Creek Alexander Valley Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 28 dollars per bottle.