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Lebanese Tuna Salad


Lebanese Tuna Salad

You’ve probably tried mayonnaise on tuna, and if you’re a ChopChop reader, you may have tried olive oil and yogurt on tuna. Tahini (sesame seed paste) is a surprising and welcome addition: It’s creamy and nutty and we love it. But if you’re not a fan, feel free to substitute whatever condiment you like best! KidsAdvisory Board member Katherine recommends adding chopped pickles for even more zippy flavor.
Prep Time 15 minutes
Total Time 12 minutes
Servings 2 servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Strainer or colander
  • Can opener (adult needed) 
  • Fork
  • Medium Bowl
  • Large spoon


  • 1 (5-ounce) can tuna (any kind)
  • 1 tablespoon tahini (or swap in mayonnaise or plain yogurt)
  • 1 tablespoon lemon juice
  • 2 Persian cucumbers (the small ones) or 1 English cucumber (the long, thin kind wrapped in plastic), diced, or 1 regular cucumber, peeled and diced
  • Salt (if you need it)


  • To drain the tuna: Set the strainer in the sink, then open the can and use the fork to empty the tuna into the strainer. Press down on the tuna with the fork to squeeze out the liquid. Allow it to drain away.
  • Transfer the drained tuna to the bowl, add the rest of the ingredients, and mix well. Taste the tuna. Does it need more lemon juice or a pinch of salt? If it does, add it and taste again. Serve right away, or cover and refrigerate up to 4 hours.


Add one or a combination of the following:
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh parsley leaves
• 1 bell pepper (any color), raw or roasted (see page 5), chopped • 1 apple, cored and diced
• 1 cup grapes, halved
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