Tuna Niçoise pita pockets (low-calorie, low-fat, low-cholesterol)

 

     In these sandwiches, the traditional salad Niçoise ingredients are combined as a multicolored filling. You can also serve the salad on its own.

Makes 4 servings

• ½ pound small red potatoes, scrubbed
• ¼ pound green beans, trimmed and cut into 1-inch lengths
• 1 can/6½ ounces solid white tuna, packed in oil, drained
• ½ sweet red pepper, halved crosswise, cored, seeded and cut into ½-inch slivers
• 1 tablespoon finely chopped red onion
• 6 oil-cured black olives, pitted and finely chopped
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon anchovy paste
• ¼ teaspoon leaf oregano, crumbled
• Salt and pepper, to taste
• 4 regular-size whole-wheat pita pocket breads
• Romaine lettuce leaves

1. Cook potatoes in large saucepan of boiling salted water for 15 minutes or until tender ; remove with slotted spoon from water and drain.
2. Cook green beans in same saucepan of boiling water for 2 minutes or until crisp-tender ; immediately plunge beans into bowl of ice water to stop cooking.
3. Peel potatoes, if desired ; thinly slice into large bowl.
4. Drain beans very well ; add to potatoes.
5. Flake tuna with fork into the bowl ; add red pepper, onion and olives.
6. In small bowl, whisk together oil, vinegar, anchovy paste and oregano ; let stand 5 minutes for flavors to blend.
7. Pour dressing over potato and tuna mixture ; toss gently to blend.
8. Season with salt and pepper.
9. Carefully split open tops of pita pockets, but do not cut in half ; tuck lettuce leaves into pitas and fill with tuna mixture.

BON APPÉTIT