Tuna Pita Recipe
arugula, kalamata olive, artichoke, tomato + cucumber + onion, muhamarra (contains nuts & sesame), tahini caesar *contains dairy (can be made dairy free-remove feta and green goddess)*contains nuts (can be made nut free-remove muhamarra)*contains gluten (cannot be made gluten free)*contains sesame (cannot be made sesame free)
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Ingredients
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Pita Filling
Method
Preparation
- 1
Prepare the Ingredients
Start by draining the canned tuna and placing it in a mixing bowl. Add the chopped artichoke hearts, diced tomato, diced cucumber, and finely chopped red onion. Mix gently to combine.
- 2
Add Olives and Arugula
To the mixing bowl, add the sliced kalamata olives and arugula. Gently fold these ingredients into the tuna mixture until just combined.
- 3
Incorporate Dressings
Add the Muhammara and Tahini Caesar dressing to the bowl. If using, crumble the feta cheese on top. Stir until all ingredients are well coated with the dressings.
Assembling the Pita
- 4
Fill the Pita
Take a piece of pita bread and gently open it to create a pocket. Spoon a generous amount of the tuna mixture into the pocket.
- 5
Serve
Repeat with the remaining pita bread and filling. Serve immediately with extra tahini dressing or Muhammara on the side if desired.
