Mediterranean tuna salad
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 504, total fat 23 G., saturated fats G., proteins 31 G., carbohydrates 44 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 504, total fat 23 G., saturated fats G., proteins 31 G., carbohydrates 44 G., fiber G., cholesterol mg, sodium mg, sugar G.
All you need is two pieces of bread, and this chickpea, tomato, and tuna salad turns into a sandwich filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (340 g) of white tuna in its own juice (drain the broth and divide into pieces)
- 1 can (400 g) of chickpeas (drain and rinse)
- 2 teaspoons Dijon mustard
- Grated zest and juice of 1 lemon
- 1/3 cup extra-virgin olive oil, plus more for greasing
- 1/4 cup chopped fresh dill
- Coarse salt and freshly ground pepper
- 1 greenhouse cucumber, seeded and sliced
- 1 bunch of chopped green onions
- 0.5 l cherry tomatoes or grape tomatoes, halved
- 2 pieces of pita or naan bread
- 1 head shredded romaine lettuce
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Recipes with similar ingredients: romaine lettuce, tuna, chickpeas, cucumbers, green onions, dill, grape tomatoes, cherry tomatoes, Dijon mustard, lemon, pita, naan bread
Cooking the dish according to the recipe:
- Prepare the dressing: In a small bowl, combine the mustard, lemon zest, and lemon juice. While whisking, slowly whisk in the olive oil. Add the dill, 1/2 teaspoon of salt, and pepper to taste.
- In a medium bowl, combine tuna, chickpeas, cucumber, onion, and tomatoes with 1/4 cup dressing.
- Fry the tortillas: Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Grill until golden brown, about 1 minute per side. Cool slightly and cut into triangles.
- Toss the romaine lettuce with the remaining dressing and divide among plates. Top with the tuna salad and serve with grilled pita bread.
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