As written, this recipe isn’t quite gluten-free. However, as pictured, it is. I used Kinnikinnick’s English Muffins (toasted), they were fabulous!
This recipe comes from the Complete Idiot’s Guide to Total Nutrition Cooking. I found it a bit bland when copied word for word. Add your choice of chopped olives, freshly ground black pepper, lemon juice, rosemary, or all of the above to taste. Also, I used olive oil packed tuna (from Trader Joe’s), which is far superior to tuna packed in water, which tends to be mushy.
This makes more than 2 servings if you ask me!
- 1 large whole-wheat pita (or gluten-free bread of choice)
- 4 oz. canned tuna, drained (author recommends packed in water for low fat/calorie I believe)
- 1 slice onion, finely chopped
- 15 oz. cannellini beans, mashed
- 1 clove garlic, mashed
- 1 leaf romaine lettuce
Cut pita in half, and split open
In a owl, combine tuna, onion, beans, and garlic.
Place one-half leaf of lettuce inside pita half and fill with half tuna mixture. Repeat with remaining pita half.