Tuna and white bean pitas

Name: Tuna and white bean pitas
Total time: 15 min
Yield: 2 servings
Ingredients: 1 can (5 oz), drained canned tuna; ½ can (15 oz), drained and rinsed white beans; 3 tbsp pasteurized plain Greek yogurt; ½, juiced lemon; 1 stalk, finely diced celery; 2 rounds pita bread; ⅛ tsp black pepper

A pantry-friendly filling with tuna, beans and a little crunch.

15 minutes estimated for the original recipe · 2 servings

Lunch

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

canned tuna1 can (5 oz), drained
white beans½ can (15 oz), drained and rinsed
plain Greek yogurt3 tbsp pasteurized
lemon½, juiced
celery1 stalk, finely diced
pita bread2 rounds
black pepper⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Put the drained beans in a bowl and lightly mash about half with a fork.
Fold in tuna, yogurt, celery, lemon juice and pepper.
Warm pita bread briefly if needed to soften it, then open each pocket carefully.
Divide the filling among the pitas. Serve immediately or refrigerate the filling until ready to assemble.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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