Lebanese-Style Tuna Salad with Tahini Dressing

Name: Lebanese-Style Tuna Salad with Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tahini (sesame seed paste, available at natural foods stores and some supermarkets); 3 tablespoons fresh lemon juice; 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt; 1/8 teaspoon cayenne, or to taste; 1/3 cup olive oil; four 6 1/2-ounce cans tuna packed in oil, drained and flaked; 2 pounds onions, sliced thin; 1/3 cup vegetable oil; 1/3 cup pine nuts; 1 cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish; 6 to 8 pita loaves, quartered and opened into pockets

Servings: persons

2 tablespoons tahini (sesame seed paste, available at natural foods stores and some supermarkets)
3 tablespoons fresh lemon juice
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
1/3 cup olive oil
four 6 1/2-ounce cans tuna packed in oil, drained and flaked
2 pounds onions, sliced thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish
6 to 8 pita loaves, quartered and opened into pockets

1
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.
2
In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter.
3
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.
4
With a fork scatter the onions over the tuna.
5
In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions.
6
Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley.
7
Garnish the salad with the parsley sprigs and serve it with the pita pockets.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons tahini (sesame seed paste, available at natural foods stores and some supermarkets), 3 tablespoons fresh lemon juice, 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt, 1/8 teaspoon cayenne, or to taste, and more.

Yes, Lebanese-Style Tuna Salad with Tahini Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!