Pita Bread Sandwiches With Tuna And Vegetable Salad

Name: Pita Bread Sandwiches With Tuna And Vegetable Salad
Yield: 6 to 12 servings
Ingredients: 2 small cans of tuna; 6 ribs celery, about ¼ pound; 1 onion, preferably red, about ½ pound; 2 sweet green peppers, about ½ pound; 1 cucumber, about ½ pound; 2 or 3 red, ripe tomatoes, cored, about ¾ 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; ½ cup olive oil; 6 rounds pita bread

By Craig Claiborne and Pierre Franey

Updated June 13, 2023

Total Time: 20 minutes
Rating: 4(14)
Comments: Read comments

Featured in: A POCKET FULL OF SALAD

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Six to 12 servings

2 small cans of tuna
6 ribs celery, about ¼ pound
1 onion, preferably red, about ½ pound
2 sweet green peppers, about ½ pound
1 cucumber, about ½ pound
2 or 3 red, ripe tomatoes, cored, about ¾ 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
½ cup olive oil
6 rounds pita bread

Ingredient Substitution Guide

Preparation

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