Ingredients 1 tablespoon lemon juice 2 tablespoons olive oil 1 clove garlic, finely chopped 1/4 teaspoon salt 1 medium cucumber, peeled, seeded and finely chopped 1 ripe medium tomato, seeded, diced 1/2 cup crumbled feta cheese (2 oz) 12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup) 2 cans (5 oz each) tuna in water, drained, flaked 12 leaves romaine lettuce, torn in half 6 pita (pocket) breads (6 inch), cut in half to form pockets Steps 1 In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated. 2 Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.
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