Ingredients
1 large can albacore tuna in water, drained
1/4 cup red onion, finely diced
2 tablespoons capers
1 vine ripened tomato, seeds removed and diced
4 ounces chopped kalamata olives
1 tablespoon fresh oregano
4 tablespoons extra virgin olive oil
Salt & pepper to taste
Juice and zest of one lemon
4 whole-grain pita breads
Preparation
In a bowl combine the tuna, onion, capers, tomatoes and olives. Fold in the oregano, olive oil and lemon juice. Season with Salt & pepper to taste and zest. Refrigerate for at least 1 hour. Toast the pita bread and cut in half. Open up each pocket and stuff with tuna mixture then serve.
