Tuna & Bean Pita

• 1 cup Canned Albacore Tuna (drained And Shredded)
• 1 cup Cooked Or Canned Cannellini Beans (drained) Or Your Choice White Beans
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Lemon Squeezed For Juice
• 2 Tablespoons Chopped Fresh Mint
• 2 Tablespoons Chopped Basil
• 2 teaspoons Balsamic Vinegar
• 2 whole 6" Wheat Pitas
• 1 cup Chopped Arugula (or Your Favorite Lettuce)
• 1/4 slices Red/purple Onion (finely Sliced)
• 2 Tablespoons Pecorino Grated Cheese
• Sea Salt And Black Pepper To Taste

1. In a mixing bowl add tuna.
2. Using two forks, break apart (shred) the tuna.
3. Then add cooked beans, oil, lemon juice, mint, basil and vinegar and stir gently with a spatula.
4. If you would like your pitas warmed just place them on a paper towel and heat them in the microwave for 20 seconds or so.
5. I cut the pita pocket in half then slit open the halves and add a generous portion of tuna mixture into each half.
6. Then add chopped arugula, sliced onion, Pecorino cheese, salt and pepper to taste.
7. This is an excellent lunch option and one of my favorites!
8. Enjoy.

beans, olive oil, lemon squeezed for juice, fresh mint, basil, balsamic vinegar, arugula, redpurple onion, cheese, salt

Taken from tastykitchen.com/recipes/main-courses/tuna-bean-pita/ (may not work)