I don't know about you, but lately I've been searching for yummy, light, easy lunch options. This one can be done as an open-faced sourdough or Ezekiel bread sandwich, or as a wrap. It's nice to switch it up. Here it is as a pita, because well, that's fancy :) Also, I love adding capers to things! Other add ons could be: avocado, tomato, olives; whatever you like and possibly have on hand to make a quick, yummy, protein packed lunch. -Coach Tish
Tuna Pita
1 can light tuna
1 tablespoon Dijon mustard
1 tablespoon Greek yogurt OR homemade mayonnaise
1 heaping teaspoon of capers, drained
1 pita bread
2-3 romaine, arugula, spinach, or mixed green leaves
Salt & pepper
In a bowl, mix the tuna, Dijon mustard, mayonnaise/yogurt, and capers and season them with salt & pepper.
Toast the pita bread, and open it up to make a pocket. Stuff with tuna filling and lettuce leaves and serve!
*Keep reading for two homemade mayonnaise recipes
Homemade Mayonnaise
Submitted by: Latisha Lovitt
2 eggs, room temperature
1 egg yolk, room
temperature
3 tablespoons lemon juice from fresh
lemon
1-1 ½ cups light virgin olive
oil
Break eggs into blender. Add lemon juice and salt.
Blend.
Put olive oil in measuring cup and drizzle slowly
into blender while it is on. Mixture will thicken and
look like mayonnaise, but not as thick as store
bought mayonnaise.
Store mayonnaise in glass container and refrigerate
for up to 2 weeks.
Note: Make sure to use eggs from organic pastured
chickens. Do not use old eggs or ones with cracked shells.
Use an extra light-tasting olive oil or the mayonnaise will
taste bitter.
Link to Homemade Mayo from ‘Well Fed’
Submitted by: Sarah State White
1 Lg egg
2 tablespoons lemon juice (bottled)
¼ cup + 1 cup Light Olive Oil (not Extra Virgin unless you don’t mind the strong olive oil taste)
½ teaspoon dry mustard
½ teaspoon salt
Add egg and lemon juice to blender and let rest 20-60 minutes until room temperature.
Add remaining dry ingredients and ¼ cup olive oil.
Blend on low for about 30 seconds.
While blender still running SLOW DRIZZLE (should take 2-3 minutes) remaining 1 cup olive oil. Pitch of the blender will change as it thickens. Should turn white and creamy and will thicken more in refrigerator (1 hour before serving).
