Middle Eastern Tuna Salad
- 23 cup nonfat plain yogurt
- 14 cup tahini
- 2 teaspoons fresh lemon juice
- 4 garlic cloves, very finely chopped
- 2 teaspoons ground cumin
- 2 (6 ounce) cans solid white tuna packed in water, drained and flaked
- 1 (15 ounce) can chickpeas, drained and rinsed
- 12 cup flat-leaf Italian parsley
- salt & freshly ground black pepper
- Strain yogurt in a yogurt strainer or coffee filter for 30 minutes to one hour to remove some of the excess moisture.
- Whisk together yogurt, tahini, lemon juice, garlic and cumin in a bowl.
- Stir in tuna, chickpeas and parsley and season with salt and pepper.
nonfat plain yogurt, tahini, lemon juice, garlic, ground cumin, solid white tuna, chickpeas, flatleaf italian parsley, salt
Taken from www.food.com/recipe/middle-eastern-tuna-salad-314012 (may not work)