Pita Bread Sandwiches With Tuna And Vegetable Salad

Name: Pita Bread Sandwiches With Tuna And Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small cans of tuna; 6 ribs celery, about 1/4 pound; 1 onion, preferably red, about 1/2 pound; 2 sweet green peppers, about 1/2 pound; 1 cucumber, about 1/2 pound; 2 or 3 red, ripe tomatoes, cored, about 3/4 pound; 1 cup finely chopped parsley; 12 anchovy fillets, finely chopped; 2 teaspoons finely minced garlic; 3 tablespoons red-wine vinegar; 1 egg yolk; Freshly ground pepper to taste; 1/2 cup olive oil; 6 rounds pita bread

Servings: persons

2 small cans of tuna
6 ribs celery, about 1/4 pound
1 onion, preferably red, about 1/2 pound
2 sweet green peppers, about 1/2 pound
1 cucumber, about 1/2 pound
2 or 3 red, ripe tomatoes, cored, about 3/4 pound
1 cup finely chopped parsley
12 anchovy fillets, finely chopped
2 teaspoons finely minced garlic
3 tablespoons red-wine vinegar
1 egg yolk
Freshly ground pepper to taste
1/2 cup olive oil
6 rounds pita bread

1
Drain the tuna and cut it into bite-size flakes.
2
Chop the celery coarsely.
3
There should be about two cups.
4
Cut the onion into quarters.
5
Cut each quarter crosswise into thin slices.
6
There should be about two cups.
7
Cut each pepper lengthwise into quarters.
8
Cut each quarter crosswise into thin strips.
9
There should be about three cups.
10
If desired, peel the cucumber.
11
Cut the cucumber in half lengthwise.
12
Cut each half crosswise into thin slices.
13
There should be about two cups.
14
Cut each tomato crosswise in half.
15
Squeeze gently to loosen the seeds; discard them.
16
Cut the tomatoes into cubes.
17
There should be about two cups.
18
In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
19
In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper.
20
Start beating with a wire whisk and gradually add the oil.
21
Beat until thickened.
22
Pour the sauce over the tuna mixture and toss to blend.
23
Serve inside rounds of pita bread, each cut in half crosswise.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 small cans of tuna, 6 ribs celery, about 1/4 pound, 1 onion, preferably red, about 1/2 pound, 2 sweet green peppers, about 1/2 pound, and more.

Yes, Pita Bread Sandwiches With Tuna And Vegetable Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!