Lebanese inspired Tuna Tacos
The secret ingredient is a superfood herbal spice mixture from the Mediterranean called Za'atar. My Teita (means Grandma in Lebanon) would alway make sure my dad had plenty of Za'atar either on his mannish or as a topping for his eggs whenever he had to take a test. Since I have a chem lab tonight, I decided to dress my tuna in the nutrient dense herbs. Aside from cognitive function, Za'atar (blend of sumac, thyme, oregano, marjoram, sesame seeds and salt) also elevates mood and because of the gallic acid and quercetin found in Sumac, it also has anti-cancer and anti-inflammatory properties. Quercetin is also powerful for warding off allergy symptoms!
1 Large Carrot diced
1 Persian Cucumber diced
4-6 Belgian Endive Shells
2 TSP of Fresh Dill cut into small pieces
1 TSP of Fresh Chives cut into small pieces (can be done with kitchen scissors)
1 TSP of finely chopped Jalapeño
1 TBSP Pomegranate seeds (optional)
1. Combine Tuna, carrot, cucumber evenly in a bowl
2. Mix in tahini and stir well. Then mix in Dill, Chives and Jalapeño
3. Spoon some of the tuna salad into the Belgian Endive shells
4. Add pomegranate seeds for an extra crunch!