Debunking the myth of fish and dairy with a fantastic labneh and tuna mix recipe!
Were you like me, scared of mixing fish with dairy?
Labneh and Tuna Mix
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
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- Nutrition
BY YASMINE IDRISS
Debunking the myth of fish and dairy with a fantastic labneh and tuna mix recipe!
Were you like me, scared of mixing fish with dairy?
Ingredients
- 200 g tuna steak (in brine), drained and flaked
- 3 tbsp labneh or Greek yogurt
- 1.5 tbsp olive oil
- 1.5 tsp Dijon mustard
- 1.5 tsp Dijon mustard à l’ancienne (whole-grain mustard)
- 1 small red onion, finely chopped
- 1/4 cup pickles, finely chopped
- 1 teaspoon dried herbs (e.g., oregano, thyme, or dill)
- 1/2 tsp espelette pepper or paprika
- 1/2 tsp sumac
- 1/4 tsp garlic powder (optional)
- Salt and pepper, to taste
- Zest of 1 lemon
Method
- 1)
In a mixing bowl, combine the flaked tuna, labneh or Greek yogurt, olive oil, Dijon mustard, and whole-grain mustard. Mix until smooth and well combined.
- 2)
Add the finely chopped red onion, pickles, dried herbs, espelette pepper or paprika, sumac, and garlic powder (if using). Stir to combine all ingredients.
- 3)
Season with salt and pepper to taste, and mix in the lemon zest.
- 4)
On Sourdough: Toast the sourdough slices if desired. Spread the tuna mixture on top.
- 5)
On a Salad: Use as a topping for a fresh salad, paired with chopped lettuce, microgreens, and a sprinkle of seeds.