Ingredients
2
tbsp tahini (sesame seed paste, available at natural foods stores and some supermarkets)
1
large garlic clove, minced and mashed to a paste with 1/2 tsp salt
1/8
tsp cayenne, or to taste
four 6 1/2-ounce cans tuna packed in oil, drained and flaked
2
pounds onions, sliced thin
1
cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish
6
to 8 pita loaves, quartered and opened into pockets
Directions
2.
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.
4.
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.
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