Tuna-and-Pickled-Vegetable Pita Pockets Recipe

Traditional recipes

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Your supermarket olive bar holds an embarrassment of riches, from tapenades to marinated and pickled salads (called giardiniera). If you can’t find a mixed vegetable salad there, you can make your own by bringing vinegar, salt, sugar, and whole spices to a boil, pouring over vegetables, and letting the mixture stand for 30 minutes. Jarred giardiniera can be high in sodium; pay close attention to labels if using. You can buy already hard-cooked eggs, or make your own by steaming for 16 minutes, plunging into ice water, peeling, and slicing.

How to Make It

Step 1

Cook haricots verts per package directions. Remove from package, and plunge into ice water. Drain and pat dry. Cut half of haricots verts into 1 1/2-inch pieces. Reserve remaining half for another use.

Step 2

Gently toss together chopped haricots verts, pickled vegetables, oil, juice, salt, black pepper, tuna, and olives in a large bowl.

Step 3

Spread 1 tablespoon hummus inside each pita half; then fill each with about 1/4 cup spinach leaves and 1/2 cup tuna mixture. Top evenly with egg slices.