Whats for lunch today? Mediterranean Tuna Pita

Mediterranean Tuna Pita

serves 4

  I am a huge ice cream fanatic that before I eat meat I think: do I really want to be fleshig or am I going to want that ice cream later. As pathetic as I admit that to be, it has led me to create some great non-meat dishes like this Mediterranean pita sandwich. If I eat a healthy meal, I deserve and feel way less guilt, when I am eating my delicious ice cream reward!

 Tip: I use this dressing for a myriad of dishes. I find it works particularly well as a marinate for tilapia, salmon or tuna steak.

2 whole wheat pitas, halved

1 can dark tuna

1 green apple, peeled & diced

1 asian red pear, diced

½ cup shredded carrots

½ avocado, diced (optional)

1 cup shredded romaine lettuce

For Dressing:

  • 3 heaping tbsp. mayonnaise ( lite is fine)
  • 2 ½  tbsp. sweet teriyaki
  • 1 tsp. spicy Dijon mustard
  • 1 tsp. ginger powder
  • 1 tsp. garlic powder

Warm up your pita breads in the microwave oven for 30 seconds and set aside.

In a small mixing bowl mash your tuna and then add all the apple, pear and carrots. Mix gently with a spoon. Stuff the whole wheat pitas with shredded lettuce and then add your tuna mixture and top off with sliced avocado.

For the dressing: In a small bowl add all your dressing ingredients and mix well with a fork till well combined. Pour over your tuna in pita and enjoy!

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About the Author

Shira is the Program Director of Camp Sternberg and the former Principal of Shalsheles Bais Yaakov. She is presently stuck on her dissertation with is necessary to finish her Doctorate in Educational Administration. She lives in Lakewood, NJ with her husband her lively kids.

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