Greek Tuna Salad Pita Sandwiches with Feta Cheese

 

1

tablespoon lemon juice

2

tablespoons olive oil

1

clove garlic, finely chopped

1/4

teaspoon salt

1

medium cucumber, peeled, seeded and finely chopped

1

ripe medium tomato, seeded, diced

1/2

cup crumbled feta cheese (2 oz)

12

kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)

2

cans (5 oz each) tuna in water, drained, flaked

12

leaves romaine lettuce, torn in half

6

pita (pocket) breads (6 inch), cut in half to form pockets

• 1 In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
• 2 Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.