| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Tahini (sesame seed paste; available at natural foods stores and some supermarkets) |
| 3 |
tb |
Fresh lemon juice |
| 1 |
lg |
Garlic clove; minced and mashed to a paste with 1/2 teaspoon salt |
| 1/8 |
ts |
Cayenne; or to taste |
| 1/3 |
c |
Olive oil |
| 4 |
cn |
(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 8) |
INSTRUCTIONS
FOR THE DRESSING
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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