Nicoise Tuna Pockets


Serves: 2
Total Calories: 945

Ingredients

2 pita bread, halved
1 (6-ounce) can tuna in olive oil
2 tablespoons olive Tapenade, homemade or jarred
1 teaspoon lemon juice, fresh or bottled organic
1 tablespoon chopped Italian (flat-leaf) parsley
salt and ground pepper to taste
2 tablespoons mayonnaise
2 teaspoons Basil Pesto, homemade or jarred
2 teaspoons sun-dried tomato pesto
12 spinach leaves, stem removed

Directions:

Warm the bread in a toaster oven or standard oven at 350°F.

Meanwhile, drain the tuna, reserving 1 tablespoon of the oil. Mix the tuna, reserved oil, tapenade, lemon juice, and parsley season with salt and pepper. Mix the mayonnaise, basil pesto, and sun-dried tomato pesto in a separate bowl until well blended. Chop the spinach leaves coarsely.

Spread the interior of each pita bread with some of the mayonnaise. Fill with the chopped spinach and the tuna mixture and serve.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 945
Calories from Fat: 611

This Nicoise Tuna Pockets recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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