Tuna & Bean Salad in Pita Pockets

When lunch needs to happen fast and you want something that actually keeps you going until dinner, this is your move.

Canned tuna and great northern beans get tossed with chopped arugula in a zippy dressing made from garlic mashed into a paste with salt, lemon juice, olive oil, and a pinch of crushed red pepper.

Stuff it all into whole wheat pita pockets lined with lettuce, top with thin slices of red onion, and you’ve got a lunch that’s packed with protein and fiber without ever turning on the stove.

Kitchen Tips

• Mash the garlic with salt using the flat of your knife. This creates a smooth paste that dissolves into the dressing instead of leaving raw garlic chunks in your salad.
• Drain and rinse the beans well. The canning liquid is starchy and salty. A good rinse keeps the salad clean-tasting.
• Cut the pita right. Slice a quarter off the top to open the pocket wide. It makes filling much easier and gives you pita scraps to toast into crisps for later.
• Pack it for work. Keep the dressing separate until you’re ready to eat and the pita stays crisp instead of soggy.