Prep Time 20 mins | Total Time 30 mins | Servings 4
4 whole wheat pita bread rounds
2 stalks of celery, diced
1 potato, boiled and cubed
1 hard cooked egg, peeled and cubed
1/2 lb green beans, blanched and cut into bite-sized pieces
1 can tuna, drained
1/2 cup Traina Foods Sun Dried Tomatoes, hydrated with warm water, then drained
Parsley, basil, salt & pepper to taste
1/4 cup of vinaigrette
Toast pitas in a 300 oven until crispy (about 10 minutes) lightly browned and beginning to curl at the edges, creating a bowl.
Blend all vegetables together in a mixing bowl. Add tuna and dressing. Toss gently and pile servings into a pita bow.