Tuna Niçoise in Pita Pockets

Quick & Easy! Here’s the answer to boring tuna salad–just add green beans, tomatoes and olives. Stuff in a pita with lettuce leaves and for a dressed up lunch.

TUNA NIÇOISE
1 cup frozen cut green beans
1 can (6 1/2 ounces) tuna in water, drained
2 plum tomatoes, diced
8 black olives, pitted and finely chopped
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh dill or minced fresh basil or parsley
2 teaspoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground pepper
Lettuce leaves
2 small (4-inch) whole-wheat pita rounds, halved

1. Make Tuna Niçoise:
Cook green beans in a medium saucepan of boiling water 1 minute to blanch.
Drain, rinse under cold running water to cool, drain well.

2. Mix tuna, green beans, tomatoes, olives, onion, dill, oil, lemon juice, and pepper together in a large bowl.

3. Tuck a few lettuce leaves into each pita half, then fill with the Tuna Niçoise.

Makes 2 Servings;
Per sandwich: Calories 345, fat 10 g, saturated fat 2 g, cholesterol 38 mg, sodium 743 mg, carbohydrate 38 g, fiber 4 g, protein 32 g.

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