Grilled Tuna Steaks and Warm Potato Salad in Pita Pockets
Prep Time: 15 minutes
Cooking Time: 15 minutes
Yield: 12 half sandwiches
4 pieces – tuna steaks (6 oz each, 2 inches thick, 5 inches in length, 3 to 4 inches width)
2 tablespoon olive oil
½ teaspoon salt and pepper
3 red potatoes, dirt scrubbed off skin, washed and rinsed – each potato weighs 3.5 oz
¼ pound green beans, tips removed and cut into ½ inch length
6 stalks green onions, finely chopped
1 tablespoon tarragon leaves, finely chopped
¼ cup parsley leaves, finely chopped
½ cup fat free mayonnaise
2 teaspoon A-1 sauce
1 bunch red Lettuce leaves, washed, drained, pat dry and separated from each leaves
6 pieces pita bread cut in halves
In a medium size stock pot, place enough water to cover the potatoes. Turn heat to high and bring to boil and cook potatoes for 15 minutes or until potatoes are fork tender. Before turning the stove off add green beans to the boiling water and cook for another minute.
Drain both the potatoes and the beans using a colander. Set aside. Allow potatoes to cool down for 5 minutes before slicing into 1x 1 inch thickness.
Meanwhile, rub tuna steaks with 2 tablespoon olive oil, ½ teaspoon salt and pepper. Pre heat grill pan using high heat. Coat the pan with cooking spray. Place tuna steaks on grill pan and grill for 4 ½ minutes each side or until tuna is cooked. You can cook it in less time if you prefer medium-rare steaks.
Rest the tuna steaks for 5 minutes before slicing. Carefully and slowly cut tuna into 1x1 inch thickness.
To assemble salad –use a large mixing bowl and gently combine diced potatoes, diced tuna steaks, green beans, parsley, tarragon, green onions, A-1 sauce, mayonnaise, and season with salt and pepper if needed.
Warm the pita pockets for 30 seconds “on high” in a microwave. Place 1 lettuce leaf inside a pita pocket making sure some parts of the leaf is exposed. Spoon and fill 3 tablespoons of tuna salad into the pita pocket. Serve warm. Repeat the process until all pita pockets are filled.
