Tuna-and-Pickled-Vegetable Pita Pockets

Shortcuts: Microwave-in-Bag Haricots Verts: No water needed. Throw the entire package into the microwave for crisp-tender green beans in about three minutes. Pickled Vegetable Salad: Usually marinated overnight, this blend of cauliflower, onions, and peppers packs a ton of flavor. Hummus: Not just for snacking! Hummus is a great alternative to mayo for a sandwich spread.

Ingredients

1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans)
1 cup chopped pickled vegetable salad (such as cauliflower, red peppers, and onions)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 (6-oz.) can albacore tuna, broken into large flakes
6 pitted kalamata olives, sliced
1/4 cup prepared plain hummus
2 (6-in.) whole-wheat pitas, halved and toasted
1 cup baby spinach leaves
2 large hard-cooked eggs, sliced

How to Make It

Step 1

Cook haricots verts per package directions. Remove from package, and plunge into ice water. Drain and pat dry. Cut half of haricots verts into 1 1/2-inch pieces. Reserve remaining half for another use.

Step 2

Gently toss together chopped haricots verts, pickled vegetables, oil, juice, salt, black pepper, tuna, and olives in a large bowl.

Step 3

Spread 1 tablespoon hummus inside each pita half; then fill each with about 1/4 cup spinach leaves and 1/2 cup tuna mixture. Top evenly with egg slices

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eggs, green beans, pitas, sliced