Tuna Salad with Nazareth  Tahini

400 grams of tuna cut in oil
2/1 cup lemon juice freshly squeezed
200 g cucumber in chopped vinegar
200 grams of tomatoes (leftover) cut in half
¼ cup Nazareth tahina
1 cup cold water
2 crushed garlic cloves

Preparation :
Place the tehina in the bowl with the cold water and the squeezed lemon juice and salt, and mix well
Add the tuna pieces after the oil has been filtered and 2 crushed garlic cloves and stir well
Add the chopped cucumbers and the leftover tomatoes and stir well
Serve cold

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