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Mediterranean Tuna Pita

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I just called a friend if she wanted to go and have a quick Sunday Lunch with me. Her answer “ I am done with eating out – I need to go back to eating HOME MADE and GOOD FOOD !”

Understanding her frustration I realized how right she is – there is nothing better than my own food, and I should just stop being a little lazy and make myself something really healthy and tasty to eat!

This Mediterranean Tuna Pita was something I use to make all the time. For some reason I have not made it in ages, but it is really just the perfect quick and easy lunch for this Sunday afternoon. I love the addition of the sweet crunchy apples in my tuna salad. It is a really terrific twist to a delicious and tangy tuna sandwich.

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

Mediterranean Tuna Pita

If you are not interested in eating any type of bread – this tuna salad also works its magic on a simple bed of crispy iceberg lettuce!

Ingredients:

2 whole wheat pitas, halved

1 can of 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:

1 heaping tbsp. mayonnaise (lite is fine)

1 tbsp. sweet teriyaki

1 tsp. spicy Dijon mustard

½ tsp. ginger powder

½ tsp. garlic powder

Directions:

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

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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