Tuna Salad, Habibi

Greetings from Egypt, where I’m on the tail-end of a very long research trip–one that has, unfortunately, made it pretty hard to cook things for myself. But lo! Here’s a quick and unique way to prepare a tuna salad. Habibi (darling).

Yalla:

  • 2 tbsp finely chopped red onion
  • 1/2 cup red bell pepper, chopped small
  • 4 cornichons (little spiced pickles!) sliced into roundels; if you don’t have these, chop up some ordinary pickles instead
  • One 5-oz can of tuna in water, drained (I bet you could use tuna packed in oil, too)
  • 3 tbsp tahina (sesame paste)
  • 3 or 4 tbsp tomato paté, sundried tomato paste, or similar (such as sundried tomato pesto or another tangy tomato product)
  • Salt and pepper, to taste

This may shock you, but all you need to do is combine the ingredients in a bowl. Serves one for a lovely, protein-packed lunch!

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One thought on “Tuna Salad, Habibi

  1. I usually opt for Italian tuna on olive oil plus some mayo, but this sounds good.

    L, D

    Sent via my intergalactic hyper communication device

    >

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