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- 4 ounces fresh green beans, trimmed (if desired) and cut into 1-inch-long pieces (about 1 cup)
- 1 12 ounce can chunk white or light tuna (water pack), drained and flaked
- 1 cup halved cherry tomatoes
- 1/3 cup chopped pitted nicoise or kalamata olives
- 1/4 cup finely chopped sweet onion (such as Vidalia, Walla Walla, or Maui)
- 2 tablespoons chopped fresh mint
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1/8 teaspoon ground black pepper
- 3 cups packaged mesclun (mixed salad greens)
- 3 Greek pita flatbreads
- 6 short wooden skewers
- Cherry tomatoes and fresh mint leaves
1. In a covered medium saucepan, cook green beans in boiling water about 4 minutes or until crisp-tender. Drain. Rinse under cold water; drain again.
2. Place green beans in a large bowl. Stir in tuna, the 1 cup cherry tomatoes, the 1/3 cup olives, the onion, and the 2 tablespoons mint. Add lemon juice, oil, and pepper; toss to combine. Stir in mesclun.
3. To serve, cut pita flatbreads in half crosswise. Cut each pita half in half horizontally. Fill each pita half with about 1/2 cup of the tuna mixture. On each of the wooden skewers, thread a whole cherry tomato, a whole olive, and a mint leaf. Spear each serving with a skewer.
- Servings Per Recipe 6,
- cal. (kcal) 210,
- Fat, total (g) 5,
- chol. (mg) 24,
- sat. fat (g) 1,
- carb. (g) 23,
- fiber (g) 3,
- pro. (g) 17,
- sodium (mg) 527,
- Percent Daily Values are based on a 2,000 calorie diet
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