Tuna and Bean Salad in Pita Pockets Recipe

Name: Tuna and Bean Salad in Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic crushed and peeled; 1/4 teaspoon salt; 1 tablespoon lemon juice; 1 tablespoon olive oil, extra-virgin; 1/4 teaspoon cayenne pepper crushed; 15 ounces great northern beans rinsed; 3 ounces tuna canned, packed in water, drained and flaked; 1 cup arugula (roquette) coarsely chopped; 1 x black pepper freshly ground to taste; 2 each pita bread, whole wheat 6-inch; 4 large lettuce leaves; 1/4 cup red onion thinly sliced

Servings: persons

1 clove garlic crushed and peeled
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil, extra-virgin
1/4 teaspoon cayenne pepper crushed
15 ounces great northern beans rinsed
3 ounces tuna canned, packed in water, drained and flaked
1 cup arugula (roquette) coarsely chopped
1 x black pepper freshly ground to taste
2 each pita bread, whole wheat 6-inch
4 large lettuce leaves
1/4 cup red onion thinly sliced

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.
5
Season with pepper.
6
Cut a quarter off each pita to open the pocket.
7
(Save the trimmings to make pita crisps.)
8
Line the centers with lettuce.
9
Fill with tuna/bean salad and red onion slices.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: 1 clove garlic crushed and peeled, 1/4 teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon olive oil, extra-virgin, and more.

Yes, Tuna and Bean Salad in Pita Pockets 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.

Tuna and Bean Salad in Pita Pockets

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