Ingredients
- 170g tuna
- 1 cup drained cannellini beans
- 2 tbsp thinly sliced red onion
- 2 tbsp chopped mint
- 2 tbsp chopped basil
- extra-virgin olive oil
- 2 tsp balsamic vinegar
- 2 tbsp grated Pecorino Romano cheese
- salt and pepper to taste
- 2 small whole-wheat pitas
- ½ of the tuna mixture
- 1 cup rocket
- lemon juice
Directions
Mix 170g tuna with 1 cup drained cannellini beans, 2 tbsp thinly sliced red onion, 2 tbsp chopped mint, 2 tbsp chopped basil, a drizzle of extra-virgin olive oil, 2 tsp balsamic vinegar and 2 tbsp grated Pecorino Romano cheese; season with salt and pepper to taste. Stuff each of 2 small whole-wheat pitas with ½ of the tuna mixture; serve each with 1 cup rocket drizzled with extra-virgin olive oil, lemon juice and a pinch of sea salt.
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