Tuna & Bean Salad in Pita Pockets
Tuna & Bean Salad in Pita Pockets could be just the dairy free and pescatarian recipe you've been looking for. One portion of this dish contains roughly 26g of protein, 9g of fat, and a total of 385 calories. This recipe serves 2. For $1.67 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a reasonably priced salad. If you have lettuce leaves, salt, red onion, and a few other ingredients on hand, you can make it. 35 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 15 minutes. It is brought to you by Eating Well. Overall, this recipe earns an excellent spoonacular score of 99%. Tuna Pita Pockets, Curried Tuna Pita Pockets, and Warm Tuna Pita Pockets are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Ingredients:
1 cup arugula leaves, coarsely chopped
1 15-ounce can great northern beans, rinsed
1 3-ounce can tuna packed in water, drained and flaked (see Note)
1/4 teaspoon crushed red pepper
1 clove garlic, crushed and peeled
1 tablespoon lemon juice
2-4 large lettuce leaves
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste
2 6-inch whole-wheat pita breads
1/4 cup thinly sliced red onion
1/4 teaspoon salt
Equipment:
chefs knife
bowl
whisk
Cooking instruction summary:
With a chefs 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
Step by step:
1. With a chefs knife, mash garlic and salt into a paste.
2. Transfer to a bowl.
3. Whisk in lemon juice, oil and crushed red pepper.
4. Add beans, tuna and arugula; toss to mix. Season with pepper.
5. 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
Nutrition Information:
covered percent of daily need
