Tuna-and-Pickled-Vegetable Pita Pockets

Tuna-and-Pickled-Vegetable Pita Pockets

Active Time

15 Mins

Total Time

15 Mins

Shortcuts: Microwave-in-Bag Haricots Verts: No water needed. Throw the entire package into the microwave for crisp-tender green beans in about three minutes. Pickled Vegetable Salad: Usually marinated overnight, this blend of cauliflower, onions, and peppers packs a ton of flavor. Hummus: Not just for snacking! Hummus is a great alternative to mayo for a sandwich spread.

Ingredients

• 1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans)
• 1 cup chopped pickled vegetable salad (such as cauliflower, red peppers, and onions)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (6-oz.) can albacore tuna, broken into large flakes
• 6 pitted kalamata olives, sliced
• 1/4 cup prepared plain hummus
• 2 (6-in.) whole-wheat pitas, halved and toasted
• 1 cup baby spinach leaves
• 2 large hard-cooked eggs, sliced

Nutritional Information

• Calories 296
 
• Fat 14.2g
 
• Satfat 2.6g
 
• Monofat 8g
 
• Polyfat 2.7g
 
• Protein 18g
 
• Carbohydrate 26g
 
• Fiber 4g
 
• Cholesterol 111mg
 
• Iron 3mg
 
• Sodium 643mg
 
• Calcium 62mg
 
• Sugars 5g
 
• Est. added sugars 0g

How to Make It

Step 1

Cook haricots verts per package directions. Remove from package, and plunge into ice water. Drain and pat dry. Cut half of haricots verts into 1 1/2-inch pieces. Reserve remaining half for another use.

Step 2

Gently toss together chopped haricots verts, pickled vegetables, oil, juice, salt, black pepper, tuna, and olives in a large bowl.

Step 3

Spread 1 tablespoon hummus inside each pita half; then fill each with about 1/4 cup spinach leaves and 1/2 cup tuna mixture. Top evenly with egg slices.