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Name: Lebanese-Style Tuna Salad with Tahini Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lg clove Garlic minced; 1/3 c Vegetable oil; 1 c fresh flat-leafed parsely Chopped; 1/3 c Pine nuts; 3 tb Fresh Lemon Juice; 2 lb Onions sliced thin; 2 tb Tahini (sesame seed paste); 6 Pita loaves quartered; 1/3 c olive oil; 4 6.5-oz cans tuna packed in water; 1/8 ts Cayenne or to taste

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INGREDIENTS

1 lg clove Garlic ; minced
1/3 c Vegetable oil
FOR THE DRESSING
1 c fresh flat-leafed parsely ; Chopped
1/3 c Pine nuts
3 tb Fresh Lemon Juice
2 lb Onions ; sliced thin
2 tb Tahini ; (sesame seed paste)
6 Pita loaves ; quartered
1/3 c olive oil
4 6.5-oz cans tuna ; packed in water
1/8 ts Cayenne ; or to taste

INSTRUCTIONS

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

NOTES

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Lebanese-Style Tuna Salad with Tahini Dressing

1 lg clove Garlic minced
1/3 c Vegetable oil
 FOR THE DRESSING
1 c fresh flat-leafed parsely Chopped
1/3 c Pine nuts
3 tb Fresh Lemon Juice
2 lb Onions sliced thin
2 tb Tahini (sesame seed paste)
6 Pita loaves quartered
1/3 c olive oil
4 6.5-oz cans tuna packed in water
1/8 ts Cayenne or to taste

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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Nutrition

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Serving Size: 1 Serving (4879g)
Recipe Makes: 1

Calories: 4178
Calories from Fat: 1275 (31%)

Amt Per Serving		% DV

	Total Fat 141.7g	189 %
	Saturated Fat 18.3g	91 %
	Monounsaturated Fat 64.5g
	Polyunsanturated Fat 48g
Cholesterol 305.8mg		94 %
Sodium 4292.7mg		148 %
Potassium 8175.8mg		215 %
Total Carbohydrate 501.2g		147 %
	Dietary Fiber 74.4g	297 %
	Sugars, other 426.8g
Protein 248.2g		355 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4178

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