Jennifer Causey
Hands-On Time
15 Mins
Total Time
15 Mins

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.

How to Make It

Step 1

Preheat broiler with rack
 5 inches from heat. Combine
 onion and vinegar in a medium
 bowl; let stand 5 minutes.

Step 2

Add tuna, olives, oil, pepper, and
 salt to bowl and stir to combine,
 breaking tuna into smaller pieces.

Step 3

Place pitas in a single layer on
 a baking sheet and broil, flipping
 once, until warmed and lightly toasted, about 30 seconds per side.

Step 4

Top toasted pitas with eggs, greens, and tuna mixture. Serve with chips and cornichons.

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