Tuna salad pita sandwiches with feta cheese
Preparation time: 20 min
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 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
3 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets
1. In small bowl, stir together oil, lemon juice, 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; add 1/2 cup tuna salad to each. Serve immediately.