Tuna and Bean Salad in Pita Pockets

• 1 clove garlic crushed and peeled
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil, extra-virgin
• 1/4 teaspoon cayenne pepper crushed
• 15 ounces great northern beans rinsed
• 3 ounces tuna canned, packed in water, drained and flaked
• 1 cup arugula (roquette) coarsely chopped
• 1 x black pepper freshly ground to taste
• 2 each pita bread, whole wheat 6-inch
• 4 large lettuce leaves
• 1/4 cup red onion thinly sliced

1. With a chefs knife, mash garlic and salt into a paste.
2. Transfer to a bowl.
3. Whisk in lemon juice, oil and crushed red pepper.
4. Add beans, tuna and arugula; toss to mix.
5. Season with pepper.
6. Cut a quarter off each pita to open the pocket.
7. (Save the trimmings to make pita crisps.)
8. Line the centers with lettuce.
9. Fill with tuna/bean salad and red onion slices.

garlic, salt, lemon juice, olive oil, cayenne pepper, tuna, arugula, black pepper, pita bread, lettuce leaves, red onion

Taken from recipeland.com/recipe/v/tuna-bean-salad-pita-pockets-49550 (may not work)