Tuna and White Bean Pitas

As soon as I saw this recipe I knew it was something that my husband and I would both enjoy.  It is healthy, fulfilling and super easy to put together.  No only did this make for a super easy dinner – it was also a great lunch to pack for work.  I could see myself making a bowl of this and eating it in pitas for lunch throughout the work week (but for now I usually have leftovers almost every day!).   Also a great meal when it is super hot outside and you don’t want to stand over a hot grill or stove.  Enjoy!

Ingredients

• 2 (6 oz.) cans of tuna (packed in oil), drained
• 1 (15 oz.) can white beans, drained and rinsed
• 1 roasted red pepper, roughly chopped
• 1 tomato, diced
• 2 Tbsp. capers, roughly chopped
• zest of 1 lemon
• juice of 1 lemon
• 1 Tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. chopped fresh parsley
• pita pockets & romaine lettuce, for serving

Directions

1. Mix tuna, beans, red pepper, tomato, lemon zest, and capers in a large bowl.

2. In a small bowl, whisk together lemon juice, olive oil, salt, pepper and parsley. Pour over tuna mixture and mix to combine.

3. Serve salad in pita pockets with romaine lettuce.

Source: adapted from The Sweets Life and Erin’s Food Files

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