Ingredients :
For Dressing
2 tbs tahini (sesame seed paste, available at natural foods stores and some supermarkets)
3 tbs fresh lemon juice
1 lrg garlic clove minced and mashed to a paste with 1/2 teaspoon salt
1/8 tsp cayenne or to taste
1/3 cup olive oil
four 6 1/2-ounce cans tuna packed in oil drained and flaked
2 lb onions sliced thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish
6 x pita loaves quartered and opened into pockets, up to 8
Method :
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.
Make the tuna salad:
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.
Incoming search terms for the article:
- arabic tuna salad