Folks, you are looking at the first animal-flesh dish I have made in my house for about two and a half years. I have been eating bits and pieces of meat here and there when we go out, but had yet to cook any at home . I also cook bacon every day at the bed and breakfast, but haven’t eaten any, since I’m really not a bacon fan. I’m starting slow, with something already cooked, packaged, and processed: tuna.
This used to be one of our favorite dishes in our pre-veg days. It’s really easy and quick to prepare, and so tasty. It’s like a kicked-up tuna salad, with Mediterranean flavors and artichoke hearts. I changed the recipe somewhat; the original called for the tuna mixture to be spooned on top of two split and toasted English muffins and topped with provolone cheese. We prefer pitas and our favorite cheese, Colby-jack.
- 1/2 cup drained canned artichoke hearts, finely chopped (I use one 7-ounce can)
- 1/4 cup sliced green onions
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1 (6-ounce) can or pouch albacore tuna in water, lightly drained and flaked
- 3 pitas, warmed or toasted in the oven
- 6 tablespoons (1 1/2 ounces) grated Colby-jack cheese
Preheat oven to 400 degrees.
Combine first 8 ingredients in a medium bowl. Divide evenly among pitas; sprinkle with cheese. Place on a baking sheet; bake 5 minutes or until cheese is melted.
Makes 3 servings.
Adapted from Cooking Light magazine.