Lebanese Style Tuna Salad with Tahini Dressing
"A different enticing way to make tuna salad."
Original is 8-10 servings
Ingredients
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- 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
Step by Step Method
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
No special items needed.
1 Reviews
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