Middle Eastern Tuna Salad Pitas
This isn't just any old tuna salad sandwich here. Spiked with hummus—that Middle Eastern chickpea dip—sesame oil, cumin and cilantro, this is a tuna salad the likes of which you've probably never eaten before. Pack it in pita pockets with a slice of tomato and lettuce and enjoy!
1 cup hummus (see Basic Hummus)
1 (12 to 13-ounce) can white-meat tuna packed in water, drained and flaked
1/4 cup prepared mayonnaise
2 teaspoons dark Asian sesame oil
1/4 cup chopped green onion
1/4 cup finely chopped fresh cilantro
1 1/2 teaspoons ground cumin
Generous pinch cayenne pepper
Salt, to taste
4 (6 to 7-inch) whole wheat pita breads, cut in half to form pockets
4 plum tomatoes, cleaned and thinly sliced
8 leaves Boston or red leaf lettuce, cleaned and patted dry
- To prepare tuna salad: Combine all ingredients in a medium-sized mixing bowl and stir well to mix. Taste and add salt and more cayenne, if desired. (Salad can be prepared 1 day ahead, to store cover and refrigerate. Bring to room temperature 20 minutes before using.)
- To assemble sandwiches: Divide tuna salad equally and mound in pita pockets. Add several tomatoes and a lettuce leaf to each pocket. Arrange sandwiches in a basket or on a serving plate. Serve immediately.
Makes 4 servings.