Ingredients
- 2 small cans of tuna
- 6 ribs celery, about 1/4 pound
- 1 onion, preferably red, about 1/2 pound
- 2 sweet green peppers, about 1/2 pound
- 1 cucumber, about 1/2 pound
- 2 or 3 red, ripe tomatoes, cored, about 3/4 pound
- 1 cup finely chopped parsley
- 12 anchovy fillets, finely chopped
- 2 teaspoons finely minced garlic
- 3 tablespoons red-wine vinegar
- 1 egg yolk
- Freshly ground pepper to taste
- ½ cup olive oil
- 6 rounds pita bread
- Nutritional Information
Nutritional analysis per serving (8 servings)
338 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 16 grams protein; 43 milligrams cholesterol; 557 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six to 12 servings
Preparation
- Drain the tuna and cut it into bite-size flakes.
- Chop the celery coarsely. There should be about two cups.
- Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
- Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
- If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
- Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
- In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
- In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
- Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.
20 minutes
Dining and Cooking