Tuna and bean salad in pita with red onion
4 servings
30 minutes
Tuna and bean salad in pita with red onion is a harmony of freshness and nutrition inspired by Vietnamese cuisine. Light yet rich, it combines the softness of white beans, the juiciness of canned tuna, and the sharpness of red onion, while the zest of lemon juice and red pepper flakes add liveliness. The crispy pita serves as the perfect envelope, turning the dish into a convenient and appetizing snack. The roots of such salads trace back to Southeast Asian culinary traditions where fresh ingredients and vibrant flavors play a key role. It’s a great choice for a light lunch or dinner that not only satisfies but also delights with its rich textures. The salad can be served separately or as part of a complete meal accompanied by greens or refreshing drinks.
1
In a bowl, mix crushed garlic, lemon juice, olive oil, red pepper flakes, beans, fish, and finely chopped arugula. Season with salt and pepper and mix well.
- Garlic: 1 clove
- Lemon juice: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Red pepper flakes: 0.3 teaspoon
- Canned tuna in brine: 100 g
- Canned white beans: 420 g
- Rocket (arugula): 70 g
- Salt: to taste
- Freshly ground black pepper: to taste
2
Carefully cut the pita to make an envelope and place 2 leaves of lettuce inside. Add salad and thinly sliced onion inside.
- Pita bread: 2 pieces
- Lettuce leaves: 4 pieces
- Red onion: 60 g
