Tuna Nicoise In Pita Pockets Recipe
An empty belly is a great cook and tuna nicoise in pita pockets is a great way to fill it. The main ingredient in this recipe is fish. Get all set to serve tuna nicoise in pita pockets as an appetizer today. Spread the taste by sharing this tuna nicoise in pita pockets recipe with your friends.
Ingredients
1 cup frozen cut green beans
1 can (6 1/2 ounces) tuna in water, drained
2 plum tomatoes, diced
8 black olives (preferably Nicoise or calamata), pitted and finely chopped
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh dill or minced fresh basil or parsley
2 teaspoons olive oil
2 tablespoons lemon juice
1/8 teaspoon black pepper, or to taste
Lettuce leaves (preferably red leaf or Boston)
2 whole-wheat pita rounds, halved
Directions
1 ln a medium-size saucepan of boiling water, cookthe green beans for 1 minute. Drain, rinse under cold running waterto cool, drain again, and set aside.
2 In a large bowl, mix the tuna, green beans, tomatoes, olives, onion, dill, oil, lemon juice, and pepper. Tuck several lettuce leaves into each pita half, then fill with the tuna Nicoise.
2 In a large bowl, mix the tuna, green beans, tomatoes, olives, onion, dill, oil, lemon juice, and pepper. Tuck several lettuce leaves into each pita half, then fill with the tuna Nicoise.
