Ingredients:
4 cans tuna packed in oil, drained
and flaked (6.5 oz./can)
2 pounds onions, sliced thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup chopped fresh flat-leafed parsley leaves
plus parsley sprigs for garnish
6 to 8 pita loaves quartered and opened into pocket
Instructions:
In a bowl, toss the tuna lightly with half the dressing and mound the mixture on a larger platter. In a large heavy skillet cook the onions in the oil over a 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 Tahini dressing (Taratoor) and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.
Serve 8 to 10.