- 1 clove garlic, crushed and peeled
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- 1 (15 ounce) can great northern beans, rinsed
- 1 (3 ounce) can tuna packed in water, drained and flaked
- 1 cup arugula leaves, coarsely chopped
- Freshly ground pepper to taste
- 2 (6 inch) whole-wheat pita breads
- 2 large lettuce leaves
- 1/4 cup thinly sliced red onion
- With a chef's knife, mash garlic and salt into a paste. Transfer to a bowl. Whisk in lemon juice, oil and crushed red pepper. Add beans, tuna and arugula; toss to mix. Season with pepper.
- Cut a quarter off each pita to open the pocket. (Save the trimmings to make pita crisps.) Line the centers with lettuce. Fill with tuna/bean salad and red onion slices