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Mediterranean Tuna Salad with Labneh

This Mediterranean-inspired tuna salad elevates the classic dish by incorporating labneh, a tangy strained yogurt, in place of traditional mayonnaise. The addition of quick-pickled red onions, crunchy celery, and sweet carrots provides a delightful contrast of flavors and textures. Fresh dill adds a vibrant herbal note, while Dijon mustard and lemon juice enhance the overall brightness. This dish not only offers a refreshing take on a beloved staple but also celebrates the rich culinary traditions of the Mediterranean. Perfect for a light lunch or as a hearty filling for sandwiches, it's a recipe that transforms simple ingredients into a satisfying meal that pays homage to both innovation and heritage.

Light Lunch | Mediterranean | Egg-Free | Gluten-Free | Halal | Kosher | Nut-Free | Pescatarian | Shellfish-Free | Soy-Free | Fish Salad | Knife | Mixing Bowl | Carrot | Dill | Labneh | Tuna | Marinating | Mixing | No-Cook | Stirring | Straining | Casual Gathering | Under 1 Hour
Time to complete

Prep

15min

Cook

0 minutes

Wait

30min

Total

45min

Ingredients (Makes 4 servings)

Pickled Onions

  • 1 medium red onion (8 ounces; 226g), diced
  • 1 cup (236ml) red wine vinegar, plus more if needed

Tuna Salad Base

  • 4 (5-ounce; 140g) cans oil-packed tuna, drained
  • 1 cup (260g) labneh
  • 2 ribs celery (5 ounces; 140g), cut into ¼-inch dice
  • 2 medium carrots (6 ounces; 170g), peeled and shredded
  • ½ packed cup chopped dill (1½ ounces; 40g)

Tuna Salad Seasoning

  • 3 tablespoons (45ml) Dijon mustard
  • 1½ teaspoons garlic powder
  • 1½ teaspoons sweet paprika
  • 2 tablespoons (30ml) juice from 1 medium lemon
  • ¼ teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

For Serving/Garnishing

  • 8 slices sandwich bread, lightly toasted (optional)
  • Romaine lettuce leaves, torn (optional)
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 10
  • Protein: 23
  • Carbohydrates: 8
  • Fiber: 2
Directions

Pickling the Onions

  • 1. In a small bowl, combine the diced red onion with red wine vinegar, adding more vinegar if necessary to ensure the onion is fully submerged. Allow to marinate for at least 15 minutes and up to 45 minutes, then drain the onions, reserving the vinegar for future use.

Preparing the Tuna Salad

  • 2. In a medium bowl, blend the labneh and drained tuna together until thoroughly combined, breaking the tuna into small pieces.

Combining Ingredients

  • 3. Incorporate the pickled red onion, diced celery, shredded carrots, chopped dill, Dijon mustard, garlic powder, paprika, lemon juice, and kosher salt into the tuna mixture. Stir until all ingredients are evenly combined.

Serving

  • 4. Serve the tuna salad on lightly toasted slices of bread, topping with torn romaine lettuce leaves for added crunch. Enjoy immediately.
Cookix's Secrets

Alternative Cooking Methods

  • Serve the salad over a bed of mixed greens instead of on bread for a lighter meal.

Flavor Enhancements

  • Add capers or olives for an extra briny punch.

Healthier Options

  • Substitute labneh with Greek yogurt for a lower-fat option.

Pickling Tips

  • Adjust the pickling time based on your preferred onion flavor; longer pickling results in a milder taste.

Tuna Selection

  • Choose high-quality tuna for the best flavor; oil-packed tuna provides a richer taste.