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Lebanese Style Tuna Salad With Tahini Dressing

Ingredients
For the dressing
  Tahini 2 Tablespoon
  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
Directions

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.

Recipe Summary

Cuisine: 
Asian
Method: 
Sprinkling
Ingredient: 
Tuna

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