Mediterranean Tuna Salad

Didn’t take anything out for dinner tonight.  Yearning for something light.  Popped down to the grocery market at lunch and picked up ingredients for this dish.  Not hearty enough for hubby so served with pumpernickel bread, Brie cheese slices and a bit of Italian pesto cold pasta salad.  Yum! 

Mediterranean Tuna Salad

1 12-oz tin of tuna packed in water

½ red onion, thinly sliced

1 celery stalk, thinly sliced

3 T freshly squeezed lemon juice

1 T olive oil

¼ t freshly ground pepper

¼ t sea salt

1 large tomato sliced

1 pita

olive oil cooking spray

dried greek seasoning

Combine 1^st three ingredients in a bowl.  Add lemon juice and next 3 ingredients; gently toss.  Serve salad over sliced tomatoes. 

Meanwhile, cut up pita in half. Cut each half into quarters and separate.  Lay on cookie sheet, spray with cooking spray and sprinkle with greek seasoning.  Bake in 400 oven for 5-7 mins or until lightly brown.  Cool and serve with salad.

Serves 3/approx. 223 calories per serving.

Leftover salad can be eaten for lunch tomorrow in a pita with shredded salad.  Yum!

Adapted from:  do not know if cooking light or weight watchers; taken from recipe I scanned years ago.  A recipe I have been looking for an excuse to try!