Tuna & Bean Salad in Pita Pockets

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Tuna & Bean Salad in Pita Pockets

Tuna & Bean Salad in Pita Pockets

Dressing tuna salad with lemon and olive oil lends a bright, fresh note that’s a great alternative to mayo. Beans add appealing texture and fabulous nutrition.

Serves 2

Prep Time 15 min

Total Time 15 min.

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

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


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