Pita Bread Sandwiches With Tuna And Vegetable Salad

• 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
• 1/2 cup olive oil
• 6 rounds pita bread

1. Drain the tuna and cut it into bite-size flakes.
2. Chop the celery coarsely.
3. There should be about two cups.
4. Cut the onion into quarters.
5. Cut each quarter crosswise into thin slices.
6. There should be about two cups.
7. Cut each pepper lengthwise into quarters.
8. Cut each quarter crosswise into thin strips.
9. There should be about three cups.
10. If desired, peel the cucumber.
11. Cut the cucumber in half lengthwise.
12. Cut each half crosswise into thin slices.
13. There should be about two cups.
14. Cut each tomato crosswise in half.
15. Squeeze gently to loosen the seeds; discard them.
16. Cut the tomatoes into cubes.
17. There should be about two cups.
18. In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
19. In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper.
20. Start beating with a wire whisk and gradually add the oil.
21. Beat until thickened.
22. Pour the sauce over the tuna mixture and toss to blend.
23. Serve inside rounds of pita bread, each cut in half crosswise.

tuna, celery, onion, sweet green peppers, cucumber, red, parsley, anchovy, garlic, redwine vinegar, egg yolk, freshly ground pepper, olive oil, bread

Taken from cooking.nytimes.com/recipes/2372 (may not work)