Tuna Souvlaki Gyro With Beet Tahini And Parsley Salad Recipes

TUNA SOUVLAKI PASTA SALAD

Steps:

• Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
• Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

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.

SALADE DE BETTERAVE ET THON (BEET AND TUNA SALAD)

Steps:

• Put the beets in one kettle and the potatoes in a second. Add cold water to cover and salt to taste to each kettle. Bring to the boil. Let the potatoes cook about 25 minutes and the beets about 25 to 45 minutes or until each vegetable is tender. Drain and let cool.
• Peel both the beets and potatoes.
• Slice the beets and potatoes into a large mixing bowl. There should be about five cups of potatoes and four cups of beets. Add the onions, tuna and anchovies.
• Put the mustard in a mixing bowl and add the vinegar, stirring with a wire whisk. Gradually add the oil, stirring vigorously with the whisk. Season to taste with the pepper.
• Pour the sauce over the salad. Add the parsley and dill and toss to blend.

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 SOUVLAKI GYRO WITH BEET TAHINI AND PARSLEY SALAD

Steps:

• Preheat oven to 400°F. Place beets on sheet of foil. Drizzle beets with olive oil, sprinkle with salt and pepper, and seal foil tightly. Roast beets until tender, about 50 minutes. Cool and peel beets. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Place cucumber, parsley, green onions, 2 tablespoons extra-virgin olive oil, and remaining 2 tablespoons lemon juice in medium bowl; toss to coat. Season with salt and pepper.
• Preheat barbecue (medium-high heat). Divide tuna cubes among 6 metal skewers. Brush tuna with olive oil. Sprinkle with salt and pepper, then oregano. Grill tuna until charred on all sides but still pink in centers, about 1 minute per side. Grill pita breads until warmed and charred, about 1 minute per side.
• Place 1 pita bread on each of 6 plates. Spoon parsley salad atop pita. Place 1 tuna skewer atop each. Spoon beet tahini over. Garnish with onion rings and lemon wedges and serve.