Tuna & Bean Salad in Pita Pockets
.
Yield
2 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
crushed and peeled |
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
cayenne pepper
crushed |
|
| 15 | ounces |
great northern beans
rinsed |
|
| 3 | ounces |
tuna
canned, packed in water, drained and flaked |
|
| 1 | cup |
arugula (roquette)
coarsely chopped |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 2 | each |
pita bread, whole wheat
6-inch |
* |
| 4 | large |
lettuce leaves
|
*
|
| ¼ | cup |
red onion
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
crushed and peeled |
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1.3 | ml |
cayenne pepper
crushed |
|
| 433.5 | ml/g |
great northern beans
rinsed |
|
| 86.7 | ml/g |
tuna
canned, packed in water, drained and flaked |
|
| 237 | ml |
arugula (roquette)
coarsely chopped |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 2 | each |
pita bread, whole wheat
6-inch |
* |
| 4 | large |
lettuce leaves
|
*
|
| 59 | ml |
red onion
thinly sliced |
|
Directions
With a chef’s knife, mash garlic and salt into a paste.
Transfer to a bowl.
Whisk in lemon juice, oil and crushed red pepper.
Add beans, tuna and arugula; toss to mix.
Season with pepper.
Cut a quarter off each pita to open the pocket.
(Save the trimmings to make pita crisps.)
Line the centers with lettuce.
Fill with tuna/bean salad and red onion slices.
