1can (7 oz.)white tuna, drained and flaked with a fork
1 Roma tomato, seeded and diced
1/4cupkalamata olives,pitted and chopped
1cupfresh spinach leaves
Instructions
Lemon-Cilantro Rice
Rinse white rice until the water runs clear*.
Add the rice into a rice cooker with water, cilantro and lemon juice**. Give it a stir and set it to cook***.
Pita Bowl
Preheat oven to 425°F
Place pita rounds onto a microwave-safe plate and cover with a damp paper towel. Microwave in 20-30 second intervals until the pita bread becomes pliable. It took me about 2 minutes.
Split the halves of the pita bread by running a paring knife along the outer edge.
Line the inside of oven-safe soup bowls with aluminum foil and line a separated pita half along the foil, folding and creasing where necessary to take the shape of the bowl.
Place the bowls on a cookie sheet and bake the bowls for 8-10 minutes.
Allow the pita bowls to cool in the bowl before removing.
Tuna Salad
In a small bowl, make the dressing by whisking together the oil, onion, lemon juice, garlic, and mustard. Add salt and pepper to taste.
In a medium bowl, combine the tuna, tomato and olives.
Pour the dressing over the tuna and stir to combine.
Assembly
Evenly portion out the rice between the pita bowls.
Add about 1/4 cup of fresh spinach to each bowl.
Top each bowl evenly with the tuna salad.
Notes
*To save time, place the rice in a sieve and hold it under running water until the water runs clear.
**To maximize juice output and to catch any seeds, squeeze the lemon over a sieve straight into the rice cooker using the upper portion of tongs.
***If you don’t have a rice cooker, bring all the ingredients to a boil in a medium pot, reduce to a simmer, and cover for 20-25 minutes until the liquid is absorbed.