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Food Tuna Salad with Yogurt, Capers and Za’atar

02:40  30 july  2021
02:40  30 july  2021 Source:   purewow.com

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  Once You Try Capers In A Dirty Martini, You'll Never Go Back To Olives The brine is fine. ????

a bowl of food on a table © Romas Foord/Sea Salt and Honey

It’s no secret that we’re tuna salad fans—it’s inexpensive, packed with protein, convenient and impossible to mess up. But it’s also nice to jazz things up from time to time. Enter this tuna salad with yogurt, capers and za’atar from Chloe, Olivia and Nicholas Tsakiris’s Sea Salt and Honey. It’s just as simple to put together, but a lot more interesting than the original.

“This is our spin on the classic American tuna salad,” they write. “It can be enjoyed plain, with crackers, on a sandwich, or over a bed of crisp lettuce as a salad.”

Can we eat this for every lunch?

From the book Sea Salt and Honey by Chloe, Olivia and Nicholas Tsakiris. Copyright © 2021 by Chloe, Olivia and Nicholas Tsakiris. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers. Photos by Romas Foord.

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Ingredients:

One 5-ounce (150g) can tuna in oil, drained (or leftover grilled tuna)

2 to 3 tablespoons whole milk Greek yogurt


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1 tablespoon capers, drained if brined or rinsed if salted

3 teaspoons za’atar

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

Directions:

1. In a small bowl, combine the tuna, yogurt, capers, za’atar, olive oil and vinegar. Serve to your preference.

Note: To turn this into a tuna melt, turn the oven on to broil. Slice 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 the tuna salad on each slice of bread. Top with the cheese of your choice (feta and halloumi are good options). Broil until the cheese begins to brown, 5 to 7 minutes. Serve hot.

Nutrition:

227 calories

14g fat

2g carbs

23g protein

1g sugars

Subway Launched a Website Defending Its Tuna .
SubwayTunaFacts.com explains that the sandwich chain's tuna is, in fact, real.Then, last month, things got worse: Hoping to get to the bottom of the viral story, the New York Times sent Subway's tuna to a lab for independent testing. "No amplifiable tuna DNA was present in the sample," the results came back. "Therefore, we cannot identify the species." The lab offered multiple reasons why the tests may have failed — explaining that things like processing or cooking could disrupt the results — but once again, the headlines didn't break Subway's way, suggesting that further evidence supports the "not tuna" theory.

usr: 1
This is interesting!