Lebanese Tuna Tahini Salad Recipes

TAHINI TUNA SALAD

Steps:

• In a blender or food processor, combine the tahini, lemon juice, cumin, garlic and 1/4 cup water; blend until smooth. Transfer to a bowl and stir in the tuna and parsley; season to taste with salt and pepper. Place a tomato slice on a plate, top with some tuna, another tomato slice and more tuna; sprinkle with parsley and sesame seeds. Repeat with the remaining ingredients.

TUNA TAHINI SALAD

Steps:

• Allow several hours for couscous to cool before preparing and serving the salad.
• Prepare the couscous by bringing the stock and olive oil to a boil in a medium sauce pan.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes.
• Put into a bowl and allow to cool in the refrigerator.
• After couscous is cooled, mix it with all remaining ingredients in a large bowl.
• Use a fork to break up the couscous if it has become sticky.
• Serve chilled.

LEBANESE INSPIRED TUNA SALAD

Steps:

• Squeeze out excess oil from the tuna.
• Flake the tuna.
• Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
• Mix the olive oil with the juice from the lemon until somewhat thickened.
• Pour this over the tuna and the other ingredients.
• Blend it all with a fork.
• Adjust seasonings if necessary.
• Chill for at least an hour.

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING

Steps:

• Make the dressing:
• 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.
• Make the tuna salad:
• 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.