Aug 30, 2010

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!


  • 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


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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  1. I saw this on your tweet, and I was like "WOW! I've made something like that before!" Haha... And I see you linked to me as a source. Thanks! Can you believe I just made this again yesterday? I've been eating it on crackers for lunch. :D

  2. I am SO pumped you liked this--thanks for the link love. I can't wait to make this again :)