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Salad Nicoise in Pita Pockets




Source of Recipe


Source: Cooking Light-5/03






List of Ingredients



• 1 cup (1-inch) cut fresh green beans (about 4 ounces)
  
• 1 tablespoon water
  
• 1/4 cup nicoise olives, pitted and chopped (about 18 olives)
  
• 1 tablespoon capers
  
• 1 (12 ounce) can solid white tuna in water, drained
  
• 1 tablespoon extra virgin olive oil
  
• 1 tablespoon fresh lemon juice
  
• 1/2 teaspoon salt
  
• 2 (6-inch) whole wheat pita rounds, cut in half
  
• 4 curly leaf lettuce leaves
  






Instructions



1. Combine beans and water in a small microwave-safe bowl; cover with plastic wrap. Microwave at high 1 1/2 minutes or until beans are crisp-tender; drain. Rinse with cold water. Drain well; cool. Combine beans, olives, capers, and tuna.
   
   
2. Combine oil, juice, and salt, stirring with a whisk. Pour oil mixture over tuna mixture; toss gently to coat.
   
   
3. Line each pita half with 1 lettuce leaf; spoon about 1/2 cup tuna mixture into each lettuce-lined pita half.
   
4. Yield: 4 servings (serving size: 1 pita half). 253 cal, 8.3g fat, 24.1g pro, 21.6g carb, 4.2g fiber, 36mg chol, 2.6g iron, 702mg sod, 48mg calc.