This is our spin on a classic American tuna salad. It can be enjoyed plain, with crackers, on a sandwich, or over a bed of crisp lettuce as a salad.
1 (5 ounce/150-g) can tuna in oil, drained (or leftover grilled tuna)
2 to 3 tablespoons whole milk Greek yogurt
1 tablespoon capers, drained, brined or rinsed slated
3 tablespoons za’atar (see below)
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
In a small bowl, combine all the ingredients together. Serve to your preference.
To turn this into a tuna melt, turn the oven on to broil. Slice the bread of your choice, brush both sides of the slices with olive oil, and place on a baking sheet lined with aluminum foil. Place a hefty scoop of tuna salad on each slice of bread. Top with cheese of your choice (feta and halloumi are good options). Broil for 5 to 7 minutes, or until the cheese begins to brown. Serve hot.
1 teaspoon dried oregano
2 teaspoons dried thyme
2 teaspoons sumac
2 teaspoons sesame seeds
½ teaspoon sea salt flakes
For each spice mix, in a small bowl, combine all the ingredients.
Whisk the spices together until evenly combined.
Stored in an airtight glass jar, these spice blends can keep for a year. Never store spice mixes in plastic.
Reprinted with permission from Sea Salt and Honey by Chloe, Olivia and Nicholas Tsakiris. Copyright © 2021, published by Harper Design, an imprint of Harper Collins
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