MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lebanese-Style Tuna Salad with Tahini Dressing
 Categories: Middle east, Tuna, Salads, Dressing
      Yield: 8 Servings
 
           FOR THE DRESSING:
      2 tb Tahini
      3 tb Fresh lemon juice
      1 cl Garlic; minced and
           -mashed to a paste with
    1/2 ts Salt
    1/8 ts Cayenne
    1/3 c  Olive oil
      4 cn Tuna packed in oil
           - (6 1/2 oz ea);
           - drained and flaked
      2 lb Onions; sliced thin
    1/3 c  Vegetable oil
    1/3 c  Pine nuts
      1 c  Fresh flat-leafed parsley;
           - chopped
           Parsley sprigs for garnish
      8    Pita loaves; quartered and
           - opened into pockets

  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.
  
  Gourmet July 1990
  
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