4 six-ounce cans troll-caught albacore in olive oil, do not drain!
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 pockets

Dressing:
2 tablespoons tahini (sesame seed paste)
3 tablespoons fresh lemon juice
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste

Prepare the dressing: in a blender blend together the tahini, lemon juice, garlic paste, and cayenne; while the motor is running add the olive oil from the canned albacore in a stream, blending until the dressing is emulsified. Season the dressing with salt.

In a bowl, flake and toss the albacore 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 5 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.

Related information

About troll-caught albacore

Major brand vs. custom canned albacore tuna

Where to find canned troll-caught albacore

How to identify troll-caught albacore on supermarket shelves