While I wait for the new Chipotle to open within walking distance of my office (can you say D-A-N-G-E-R-O-U-S!?), I continue my search for lunch ideas that are simple, tasty and healthy. Not leaving myself with a whole lot of time in the morning to prepare lunch, my lunches need to be items I can prepare and pack the night before without a whole lot of fuss.
I present to you this weeks lunch selection, Mediterranean Tuna Salad in a whole wheat pita! I love tuna salad.. whether sandwiched between two slices of bread, tucked away in a pita, smeared on a cracker or scooped with a chip! My mom makes the best tuna salad. I don’t know if it’s the ingredients she uses or the fact that someone else has prepared it. But YUMM!!!! The only thing I’d have her change, well two things actually, are: 1) go lighter on the mayo and 2) STOP calling it “tuna with gunkies”. Although delicious, no one wants to think of their food as having, “gunkies”. 😉 I don’t know if “gunkies” is even a recognized word…
If you’re looking to switch up your tuna salad, give this recipe a whirl! The crunch from the bell pepper and the saltiness of the kalamata olives is delicious! I also added a tablespoon (or 2 😉 ) of capers as I love me some capers!! And if you run out of lettuce, Chili Cheese Fritos are a good substitution! 😉
Mediterranean Tuna Salad
1/4 cup olive oil mayonnaise
1/4 cup fresh lemon juice
1 can white tuna packed in water, drained (12 oz)
3/4 cup diced scallions
1/2 cup diced red bell pepper
1/4 cup chopped kalamata olives
Green (or red) leaf lettuce
Whisk together mayonnaise and lemon juice in a medium bowl. Stir in tuna, scallions, bell pepper, and olives until incorporated. Serve with lettuce leaves in pita pocket if desired.