Lebanese Style Tuna Salad with Tahini Dressing

8-10
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"A different enticing way to make tuna salad."

Original recipe yields 8-10 servings
OK
  • The tuna part

Nutritional

  • Serving Size: 1 (274.6 g)
  • Calories 681
  • Total Fat - 35.8 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 63.1 mg
  • Sodium - 2117.5 mg
  • Total Carbohydrate - 25 g
  • Dietary Fiber - 1.5 g
  • Sugars - 0.4 g
  • Protein - 63 g
  • Calcium - 77.1 mg
  • Iron - 5.7 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.3 mg

Dressing


Step 1

In a blender, blend together the tahini, lemon juice, garlic paste and cayenne. With the motor running, add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt. Set aside.

Step 2

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 15 minutes or until they are golden brown, and season them with salt and pepper. With a fork, scatter the onions over the tuna.

Step 3

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.

Tips & Variations


No special items needed.

Related

dienia b

This really bumps up canned tuna I enjoyed it very much,I used a little more tahini because I liked the flavors together,my pita wasn't as fresh as it might have been since not a lot of call for it in the hinderlands but it perked up a bit in air fryer love that thing

review by:
(27 Sep 2022)