This meal is great for warm summer nights when the last thing you want is to stand over the stove. Because tuna is the star here, we recommend buying the highest quality can or jar your grocer carries. As far as the vessel, that’s up to you: serve atop a flatbread or round of naan, stuff the filling into a pita pocket, or go pita-less and serve on a bigger bed of greens, or even tossed with blanched green beans. We suggest doubling the recipe, which will make enough for dinner and a few tasty lunches. Serve with potato chips and briny cornichons—you won’t regret it.
1 small red onion, thinly sliced
¼ cup red wine vinegar
2 6-ounce cans tuna packed in oil, drained
¼ cup Niçoise olives
2 tablespoons olive oil
½ teaspoon black pepper
¼ teaspoon kosher salt
4 6-in. pocketless pitas
4 hard-boiled eggs, quartered
4 cups loosely packed mixed greens
Potato chips and cornichons, for serving
Fat 21g (4 g saturated fat)
How to Make It
Preheat broiler with rack 5 inches from heat. Combine onion and vinegar in a medium bowl; let stand 5 minutes.
Add tuna, olives, oil, pepper, and salt to bowl and stir to combine, breaking tuna into smaller pieces.
Place pitas in a single layer on a baking sheet and broil, flipping once, until warmed and lightly toasted, about 30 seconds per side.
Top toasted pitas with eggs, greens, and tuna mixture. Serve with chips and cornichons.
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