Tuna-and-Pickled-Vegetable Pita Pockets
Your supermarket olive bar holds an embarrassment of riches, from tapenades to marinated and pickled salads (called giardiniera). If you can’t find a mixed vegetable salad there, you can make your own by bringing vinegar, salt, sugar, and whole spices to a boil, pouring over vegetables, and letting the mixture stand for 30 minutes. Jarred giardiniera can be high in sodium; pay close attention to labels if using. You can buy already hard-cooked eggs, or make your own by steaming for 16 minutes, plunging into ice water, peeling, and slicing.
How to Make It
Cook haricots verts per package directions. Remove from package, and plunge into ice water. Drain and pat dry. Cut half of haricots verts into 1 1/2-inch pieces. Reserve remaining half for another use.
Gently toss together chopped haricots verts, pickled vegetables, oil, juice, salt, black pepper, tuna, and olives in a large bowl.
Spread 1 tablespoon hummus inside each pita half; then fill each with about 1/4 cup spinach leaves and 1/2 cup tuna mixture. Top evenly with egg slices.