This dish makes a quick and easy lunch for a hot summer day. No stove or oven required!

  • One can tuna in water (5 oz.)
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped red onion
  • About 1/3 cup chopped cucumber
  • 1 tablespoon golden raisins or dark raisins
  • 3 tablespoons hummus, divided
  • 1 Mini whole-wheat pita
  • 1 tablespoon chopped parsley (not pictured)
  • Garnish parsley leaves
  • Measuring cups
  • Measuring spoons
  • Medium bowl
  • Knife
  • Cutting board
  • Can opener
1.  Drain tuna in bowl.  Mix in lemon juice, onion, cucumber, chopped parsley, and raisins.  Split pita in half horizontally so there is a top and bottom.  Spread each half with 1-1/2 tablespoon hummus, then top with tuna salad. Garnish with parsley.

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