Tuscan Tuna and Bean Pitas

Katie:  On Friday evening after a stressful week, I wanted a quick meal that wouldn’t take too long to prepare.  This recipe for Tuscan Tuna and Bean Sandwiches from Gourmet was just what I was looking for.  The recipe is a retake on a classic sandwich filling, healthier and more flavorful.  It includes a bean mixture, similar to humus, skipping tahini and adding fresh herbs, and a tuna mixture, that uses olive oil instead of mayonnaise to bind everything together.  I made a few changes to the original recipe, including replacing some of the olive oil with plain yogurt, which worked well.  Fresh basil and lemon add a lot of flavor.  I served the tuna and bean mixtures with whole wheat pitas.  They were really good!  I would definitely make these again.  Here’s the recipe with the changes I made:

Tuscan Tuna and Bean Pitas (Adapted from Gourmet)

For beans

  • 1 (14- to 15-oz) can cannellini beans, rinsed and drained (other beans would probably also work well)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For tuna salad

  • 2 (6-oz) cans tuna, drained
  • 2 tablespoons finely chopped fresh basil
  • 1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon olive oil
  • 2 tablespoons plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Prepare beans: Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, basil, salt, and pepper.

Make tuna: Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, yogurt, lemon juice, salt, and pepper until combined.

Assemble pitas: Cut pitas open and toast.  Spoon one fourth of bean mixture into each pita, then top with one fourth of tuna salad.  Add sliced tomatoes, greens, or other fresh vegetables, if desired. Enjoy!

I served the leftovers with Rosemary Rutabaga Fries (roasted in the oven and seasoned with garlic, fresh rosemary, and sea salt).


2 responses to “Tuscan Tuna and Bean Pitas

  1. Looks and sounds really good Katie. I’d go for some right now!

  2. That does look good!!!

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