Aioli Pan Bagnat or Stuffed Pita Recipe

Name: Aioli Pan Bagnat or Stuffed Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5-ounce can water-packed tuna; 1 stalk celery, finely diced; 1/4 cup aioli; 1/2 to 1 teaspoon Dijon mustard (to taste); Lemon juice as desired; 1/2 pound tomatoes, half chopped, half sliced; 3 or 4 basil leaves, torn or cut in chiffonade; Salt and freshly ground pepper; Bibb lettuce or spinach leaves (a generous handful), washed and torn into smallish pieces; 1/2 cucumber, or 1 Persian cucumber, peeled if waxy, seeded and sliced thin; 2 whole-wheat pitas, cut in half; 1/2 to 1 small red or green bell pepper, sliced in rings, or roasted and sliced; 1/2 small red onion, sliced, soaked for 5 minutes in cold water, drained and rinsed (optional)

Servings: persons

1 5-ounce can water-packed tuna
1 stalk celery, finely diced
1/4 cup aioli
1/2 to 1 teaspoon Dijon mustard (to taste)
Lemon juice as desired
1/2 pound tomatoes, half chopped, half sliced
3 or 4 basil leaves, torn or cut in chiffonade
Salt and freshly ground pepper
Bibb lettuce or spinach leaves (a generous handful), washed and torn into smallish pieces
1/2 cucumber, or 1 Persian cucumber, peeled if waxy, seeded and sliced thin
2 whole-wheat pitas, cut in half
1/2 to 1 small red or green bell pepper, sliced in rings, or roasted and sliced
1/2 small red onion, sliced, soaked for 5 minutes in cold water, drained and rinsed (optional)

1
Drain the tuna and toss in a medium bowl with the celery, aioli and Dijon mustard.
2
Stir in a little lemon juice if desired.
3
Add the chopped tomatoes, basil, spinach or lettuce, and some of the sliced cucumber, and season with salt and pepper.
4
Toss together.
5
Open up each pita half and fill with some tuna mixture.
6
Put tomato, pepper, onion and cucumber slices on top of the tuna/vegetable mixture, and serve.
7
If not serving right away, wrap tightly in plastic.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 5-ounce can water-packed tuna, 1 stalk celery, finely diced, 1/4 cup aioli, 1/2 to 1 teaspoon Dijon mustard (to taste), and more.

Yes, Aioli Pan Bagnat or Stuffed Pita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aioli Pan Bagnat or Stuffed Pita

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