French-inspired wrap with filled tuna, olives, anchovy paste and mustard.

Century Tuna Nicoise Pita



2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons white vinegar
1 teaspoon lemon juice
1 teaspoon anchovy paste
1 tablespoon grated Parmesan cheese


1-184 grams Century Tuna Chunks in Water, drained
1/4 cup diced cooked potatoes
1/3 cup cooked green beans (abitsuelas or Baguio beans), cut
into 1 ½-inch niblets
1/3 cup deseeded and diced fresh tomatoes
2 tablespoons sliced black olives
1 cup shredded green leaf lettuce (iceberg, romaine or lolo rossa)
4 pita pocket bread
1/4 cup chopped hard cooked eggs for topping


To make the dressing, mix together mayonnaise, Dijon mustard, vinegar, lemon juice, anchovy paste and Parmesan cheese. Set aside, keeping it chilled. Mix together potatoes, Century Tuna, green beans, tomatoes, olives and lettuce. Add prepared dressing. Toss well to coat thoroughly. Split pita bread to open. Fill with tuna salad. Top with chopped eggs. Keep chilled until ready to serve.

Makes 4 pita pocket sandwiches.

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