Labneh Tuna Salad Toasts

Serves 3–6 | Prep: 10 minutes | No cook

Perfect for snacking, hosting, or pretending you’re at a very chic Mediterranean café. Creamy labneh tuna salad piled onto crisp toasts — served three different ways: plain, over a layer of Yaza Muhammara, or over a layer of Yaza Baba Ghanouj. One base, three vibes, all delicious.

 

Find Labneh Near You!

Where to Buy

Labneh Tuna Salad Toasts

Perfect for snacking, hosting, or pretending you’re at a very chic Mediterranean café. Creamy labneh tuna salad piled onto crisp toasts — served three different ways: plain, over a layer of Yaza Muhammara, or over a layer of Yaza Baba Ghanouj. One tin makes six small toasts.
Pin Recipe

Ingredients
  

For the Labneh Tuna Salad:
  • 1 tin Fishwife Albacore Tuna in Spicy Olive Oil drained
  • ½ cup labneh
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon lemon zest optional
  • Salt & pepper to taste
  • Fresh dill for garnish
For the Toasts:
  • 6 small toasts or crostini
  • 4 tbsp Yaza Muhammara
  • 4 tbsp Yaza Baba Ghanouj
  • Olive oil for brushing optional

Method
 

Make the Labneh Tuna Salad
  1. In a bowl, mix tuna with labneh, olive oil, paprika, lemon zest (if using), salt, and pepper.
  2. Stir until creamy and well combined.
Prepare the Toasts
  1. If your toasts aren’t already crisp, lightly brush with olive oil and toast until golden.
Assemble the Trio
  1. Plain: Spoon the labneh tuna salad directly onto 2 toasts.
  2. With Muhammara: Spread a thin layer of Yaza Muhammara on 2 toasts, then top with tuna salad.
  3. With Baba Ghanouj: Spread a thin layer of Yaza Baba Ghanouj on 2 toasts, then top with tuna salad.
Finish
  1. Top each toast with a small sprig of fresh dill.
Serve
  1. Arrange on a board and watch them disappear.