LEBANESE-STYLE TUNA SALAD WITH TAHINI SAUCE AND PITA POCKETS (for four)
For the dressing:
½ cup tahini sauce, thinned with water until it is the consistency of salad dressing
For the salad:
one 12 ounce can tuna packed in oil, drained and flaked
2 pounds onions, sliced very thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup each cherry tomatoes, halved, pitted kalamata olives, halved, and chunks of cucumber for garnish
6 to 8 pita loaves, quartered and opened into pockets
1. In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter.
2. In a large, heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 40 minutes, or until they are golden brown, and season them with salt and pepper. With a fork scatter the onions over the tuna.
3. In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions.
4.Garnish the platter with the tomatoes, olives and cucumbers, drizzle the salad with the remaining dressing and sprinkle it with chopped parsley. Serve it with the pita pockets.
adapted from The Best of Gourmet, 1991