TUNA NICOISE IN PITA POCKETS
Source:Source: Live Longer Cookbook
Servings: 2

TUNA NICOISE:
1 cup frozen cut green beans
1 (6 1/2 oz) can tuna in water, drained
2 plum tomatoes, diced
8 black olives, pitted and finely chopped
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh dill or minced fresh basil or parsley
2 teaspoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground pepper
SANDWICHES:
lettuce leaves
2 small (4-inch size) whole-wheat pita rounds, halved

Cook green beans in a medium saucepan of boiling water 1 minute to blanch. Drain, rinse under cold running water to cool, drain well.

Mix tuna, green beans, tomatoes, olives, onion, dill, oil, lemon juice, and pepper together in a large bowl.

Tuck a few lettuce leaves into each pita half, then fill with the Tuna Nicoise.

TIPS:
For a change of pace, you can make the filling using turkey, chicken, or salmon in place of the tuna.