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Fattoush Salad With Tuna and Roasted Red Peppers

Rated : 
 by 10 people
Makes: 4 servings Prep 20 mins Cook 10 mins View Nutrition Facts


  • 3 whole-wheat pitas
  • 4 tablespoons  extra-virgin olive oil
  • 3 tablespoons  freshly squeezed lemon juice
  • 1 teaspoon  finely minced garlic
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 2 5 ounce can solid white albacore tuna in water, drained
  • 4 large tomatoes, cored and cut into chunks
  • 1 13 ounce  roasted red peppers, drained and sliced
  • 1 cup  flat-leaf parsley leaves
  • 1 scallion, chopped
  • 1 tablespoon  capers, drained and rinsed


1. Preheat the oven to 375 degrees.

2. Separate each pita into two rounds and cut each into eight triangles.

3. Arrange triangles in a single layer on two large baking sheets and toast until crisp and golden, 7 to 8 minutes. Remove from oven and let cool.

4. Meanwhile, in a large bowl, whisk together oil, lemon juice, garlic, salt and pepper. Break tuna up with a fork into small chunks. Add tuna, tomatoes, peppers, parsley, scallion, capers and pita triangles to bowl and toss to coat.

Fattoush Salad With Tuna and Roasted Red Peppers
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