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mustard lemon extra-virgin olive oil dill kosher salt solid white tuna chickpeas cucumber scallions cherry pita romaine lettuce
Viewed: 13 - Published at: 2 years agoIngredients
- 2 teaspoons dijon mustard
- Grated zest and juice of 1 lemon
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1/4 cup chopped fresh dill
- Kosher salt and freshly ground pepper
- 1 12 -ounce can solid white tuna in water, drained and flaked
- 1 14 -ounce can chickpeas, drained and rinsed
- 1 Kirby cucumber, seeded and chopped
- 1 bunch scallions, sliced
- 1 pint cherry or grape tomatoes, halved
- 2 pieces pita or naan bread
- 1 head romaine lettuce, shredded
Method
- Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl.
- Slowly whisk in the olive oil until well blended.
- Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
- Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
- Heat a grill pan over medium-high heat.
- Lightly brush both sides of the pita with olive oil and season with salt and pepper.
- Cook until golden, about 1 minute per side.
- Cool slightly and cut into wedges.
- Toss the romaine with the remaining dressing and divide among bowls.
- Top with the tuna salad and serve with the grilled pita.
- Per serving: Calories 504; Fat 23 g (Saturated 3 g); Cholesterol 36 mg; Sodium 812 mg; Carbohydrate 44 g; Fiber 8 g; Protein 31 g
- Photograph by Antonis Achilleos
