Lebanese Tuna Salad

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Liz

ingredients

• 1 large can best-quality tuna (the better the quality the better the salad)
• 2 tomatoes, cut into sixths or eighths
• 1 small or 1/2 large seedless cucumber, peeled and cut into chunks
• 4 big handfuls baby spinach or other salad green
• 2 onions, thinly sliced
• 2 T. olive oil
• 2 T. pine nuts or walnuts, lightly toasted
• Sumac or sweet paprika
• Salt, pepper, and chili, to taste
• Chopped parsely, cilantro, or mint, if desired
• Tahini Sauce
• Drain tuna. In a saute pan, heat the olive oil over medium-low heat. Add the sliced onions and cook for 15-20 minutes, or until well browned and caramel colored. Remove from heat.
• Assemble the salad: Make a bed of greens, then layer the tomatoes and cucumbers, followed by the tuna, onions, and toasted pine nuts or walnuts. Liberally drizzle tahini sauce over the salad, add salt, pepper, and chili as desired, and finally sprinkle with sumac or paprika and/or herbs to finish. Serve.

• 2 T. tahini (sesame seed paste), well stirred
• 2 T. lemon juice
• 1 clove garlic, crushed with 1 t. salt (or 1/2 small preserved lemon)
• 1/4 cup water
• 1/2 t. cumin (optional)
• chopped

directions

Source: Liz