Lebanese-style Tuna Salad With Tahini Dressing

The fear of God brings temporal and eternal benefits: 1. “The secret of the Lord is for those who fear Him, and He will make them know His covenant” (Ps. 25:14). 2. “The angel of the Lord encamps around those who fear Him, and rescues them” (Ps. 34:7). 3. “The Lord has compassion on those who fear Him” (Ps. 103:13). 4. “The Lord favors those who fear Him” (Ps. 147:11). 5. “The fear of the Lord is the beginning of wisdom” (Prov. 1:7; 9:10). 6. “The fear of the Lord prolongs life” (Prov. 10:27). 7. “The fear of the Lord leads to life, that one may sleep satisfied, untouched by evil” (Prov. 19:23). 8. “The reward of humility and the fear of the Lord are riches, honor and life” (Prov. 22:4). 9. As David says to the Lord, “How great is Your goodness, which You have stored up for those who fear You” (Ps. 31:19). Clearly, fearing God is to your great advantage.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Lebanese		1	Servings

INGREDIENTS

2	T	Tahini, sesame seed paste
		available at natural
		foods
		stores and some
		supermarkets
3	T	Fresh lemon juice
1		Garlic clove, minced and
		mashed to a paste with
		1/2
		teaspoon salt
1/8	t	Cayenne, or to taste
1/3	c	Olive oil
4		6 1/2-oz tuna packed in
		oil drained and flaked
2	lb	Onions, sliced thin
1/3	c	Vegetable oil
1/3	c	Pine nuts
1	c	Chopped fresh flat-leafed
		parsley leaves plus
		parsley
		sprigs for garnish
6		Pita loaves, quartered and
		opened into pockets up
		to

INSTRUCTIONS

8
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.  Serves 8 to 10.
Gourmet July 1990 Posted to KitMailbox Digest by  gigimfg@ix.netcom.com
on Jul 19, 1997

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