Lemon-Herb White Bean & Tuna Pita Pockets

Serves 4 · 20 min prep · 2 min cook

Ingredients

• 2 (5-oz) cans, drained canned tuna in olive oil
• 1 (15-oz) can, rinsed cannellini beans
• 1/2 diced English cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh parsley
• 2 Tbsp chopped fresh dill
• 1 (zest and 3 Tbsp juice) lemon
• 3 Tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 minced garlic clove
• 1/2 cup crumbled feta cheese
• 4 whole-wheat or white pita breads
• 2 cups baby arugula
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Drain the tuna well and flake it into a large bowl with a fork, keeping some larger chunks for texture. Add the rinsed cannellini beans and gently smash one-third of them against the side of the bowl so they help bind the salad.
2. 2Add diced cucumber, halved cherry tomatoes, red onion, parsley, and dill to the bowl. Zest the entire lemon over the mixture, then squeeze in juice.
3. 3In a small bowl, whisk olive oil, Dijon, minced garlic, salt, and black pepper. Pour the dressing over the tuna-bean mixture and fold gently until everything is coated and bright.
4. 4Fold in the crumbled feta last so it stays in distinct salty bits. Taste and add more lemon or salt if needed—the filling should taste punchy and herbaceous.
5. 5Warm the pitas in a toaster or dry skillet for 30–45 seconds per side until soft and puffed. Carefully split each pita to form a pocket without tearing all the way through.
6. 6Tuck a small handful of arugula into the bottom of each pocket. Spoon the tuna-bean salad generously inside, packing it so every bite has beans, tuna, and veggies.
7. 7Serve immediately, or wrap stuffed pitas tightly in parchment for lunchboxes. The filling keeps 3 days refrigerated; stuff pitas the morning of for best texture.
8. 8For a lighter plate, skip the pita and serve the salad over extra arugula with pita chips on the side. A final drizzle of olive oil and crack of pepper finishes it beautifully.