Toasted Pita Salad with Tuna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 6 inch pitas, split in half horizontally2 medium japanese eggplant, or 1 medium globe eggplant2 tbsp olive oil, divided3 cups chopped tomato1 1/2 cups chopped cucumber1/2 cup chopped onion1/4 cup chopped fresh oregano2 tbsp chopped fresh flat-leaf parsley2 cans tuna in olive oil, drained1/4 cup fresh lime juice1 tsp ground cumin1/2 tsp salt1/2 tsp pepper1 1/2 tsp honey
Pre-heat grill to medium high. If you can, set up the grill for indirect heat. Slice eggplant lengthwise, and brush with 1 tbsp olive oil. Season with salt and pepper if desired. Grill 4-5 minutes per side, until brown and tender. While eggplant is grilling, toast pita until brown and crispy. Allow to cool, then break into small pieces. Chop eggplant.
Combine eggplant, tomato, cucumber, onion, tuna, oregano and parsley together in large bowl.
In a small bowl, whisk together lime juice, remaining olive oil, honey, salt and pepper. Add juice mixture and pita to tomato mixture. Toss gently to coat; let stand 10 minutes before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Combine eggplant, tomato, cucumber, onion, tuna, oregano and parsley together in large bowl.
In a small bowl, whisk together lime juice, remaining olive oil, honey, salt and pepper. Add juice mixture and pita to tomato mixture. Toss gently to coat; let stand 10 minutes before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 357.1
- Total Fat: 13.3 g
- Cholesterol: 11.5 mg
- Sodium: 503.0 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 6.1 g
- Protein: 24.5 g
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