Ingredients

• 1 clove garlic, crushed and peeled
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon crushed red pepper
• 1 15-ounce c great northern beans, rinsed
• 1 3-ounce ca tuna packed in water, drained and flaked
• 1 cup arugula leaves, coarsely chopped
• Freshly ground pepper, to taste
• 2 6-inch whole-wheat pita breads
• 2-4 large lettuce leaves
• 1/4 cup thinly sliced red onion

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Cooking Directions

Step 1

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.

Step 2

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