Tahini Fish Salad
A tangy, creamy salad that pairs perfectly with seafood.
From the tables of coastal towns comes this tahini fish salad, where flaked cooked fish meets a bright, lemony sesame dressing. Parsley and onion add freshness, while the tahini brings everything together—rich yet light. Serve it as a mezze or a light meal.
How to Prepare
In a bowl, whisk the yogurt, tahini, lemon juice, crushed garlic, salt and water into a smooth, pourable dressing.
Add the chopped tomato, onion, bell pepper and parsley.
Mix everything together until well combined.
Adjust salt and lemon to taste.
Serve chilled, alongside fried fish or as a dip.
Made it? Rate this recipe
Thin with a little more water if you prefer a lighter, pourable consistency.
Ingredient Swaps
White fish: drained canned tuna for a quicker option.
Tahini: whisked yogurt for a lighter dressing.
Parsley: fresh coriander instead.
Common Questions
What fish should I use?
Any firm white fish, poached or grilled and deboned.
Does canned tuna work?
Yes, a quick, practical choice once well drained.
How do I adjust the tahini?
Thin with water and lemon until creamy.
Is it served cold?
Yes, best cold or at room temperature.
How long does it keep?
One day at most, to keep the fish fresh.
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