Salad Niçoise In Pita Pockets

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

TOTAL TIME: 20 MINUTES

QUICK TIPS: Cooking the beans in the microwave will save you time.

Ingredients

• 1 cup (1-inch) cut fresh green beans (about 4 ounces)
• 1 tablespoon water
• 1/4 cup niçoise olives, pitted and chopped (about 18 olives)
• 1 tablespoon capers
• 1 (12-ounce) can solid white tuna in water, drained
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 2 (6-inch) whole wheat pita rounds, cut in half
• 4 curly leaf lettuce leaves

Directions

1. Combine beans and water in a small microwave-safe bowl; cover with plastic wrap.
2. Microwave at HIGH 1 1/2 minutes or until beans are crisp-tender; drain.
3. Rinse with cold water.
4. Drain well, and cool.
5. Combine beans, olives, capers, and tuna.
6. Combine oil, juice, and salt, stirring with a whisk.
7. Pour oil mixture over tuna mixture; toss gently to coat.
8. Line each pita half with 1 lettuce leaf; spoon about 1/2 cup tuna mixture into each lettuce-lined pita half.

Yield: 4 servings (serving size: 1 pita half)