| 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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