Ingredients
1
tablespoon lemon juice
2
tablespoons olive oil
1
clove garlic, finely chopped
1/4
teaspoon salt
1
medium cucumber, peeled, seeded and finely chopped
1
ripe medium tomato, seeded, diced
1/2
cup crumbled feta cheese (2 oz)
12
kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2
cans (5 oz each) tuna in water, drained, flaked
12
leaves romaine lettuce, torn in half
6
pita (pocket) breads (6 inch), cut in half to form pockets
Preparation
In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.
