Lebanese Style Tuna Salad With Tahini Dressing
|For the dressing|
|Lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm), mashed|
|Cayenne||1⁄8 Teaspoon (Or To Taste)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Tuna in oil||26 Ounce, drained, flaked (Four 6 1/2 Ounce Cans)|
|Onions||2 Pound, sliced thin|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Cup (16 tbs), flat leafed with parsley sprigs (For Garnish)|
|Pita bread||8 , quartered and opened into pockets|
Make the dressing: In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt.
In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter.
In a large heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown, and season them with salt and pepper.
With a fork scatter the onions over the tuna.
In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions.
Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley.
Garnish the salad with the parsley sprigs and serve it with the pita pockets.
Serving size: Complete recipe
Calories 4256 Calories from Fat 2180
% Daily Value*
Total Fat 250 g384.5%
Saturated Fat 38 g189.9%
Trans Fat 0 g
Cholesterol 260 mg86.7%
Sodium 4335.5 mg180.6%
Total Carbohydrates 319 g106.3%
Dietary Fiber 28.4 g113.6%
Sugars 41.5 g
Protein 188 g375.5%
Vitamin A 57% Vitamin C 219%
Calcium 64.4% Iron 101%
*Based on a 2000 Calorie diet