Tuna and White Bean Pitas

This recipe is similar to the Tuscan Tuna and Beans recipe I posted recently, but we actually like it better. We also think this one works best in pitas, not over lettuce. It was so flavorful.

2 cans tuna, packed in water, drained
1 can cannellini beans, rinsed and drained
1/4 finely diced red onion
1 med. tomato, diced
8 -10 olives, chopped
1 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. ground black pepper
1 tsp. dried oregano

Combine the tuna, beans, onion, tomato, and olives in a large bowl. In a small bowl, combine the lemon juice, salt, black pepper and oregano, then vigorously whisk in the olive oil, which you should slowly drizzle into the small bowl. Add to tuna mixture and toss to coat all ingredients. Stuff into pita pockets.

Tuscan Tuna and Beans

Ben and I had this for supper a few nights ago and it was delicious and very satisfying. I reduced the original recipe (below) by 1/3 and we still had leftovers. I also used chickpeas instead of cannellini beans. I got this out of "Not Your Mother's Weeknight Cooking."

Three 15oz. cans cannellini beans, rinsed and drained
Three 6oz. cans tuna, packed in olive oil, drained well and flaked
2/3 cup finely diced red onion
3 tbsp. minced fresh flat leaf parsley
1/3 cup fresh lemon juice
1 small clove garlic, crushed
pinch of salt
2/3 cup olive oil (I used less)
1 to 2 heads butter lettuce, leaves separated

Combine beans, tuna, onion, parsley in a serving bowl. In a small bowl, whisk together the lemon juice, garlic, and salt; drizzle in olive oil, whisking constantly to emulsify. Pour dressing over beans and tuna; toss to combine. Place butter lettuce leaves on 4 plates and top with salad. Serve immediately.