Tuna pita with peach and arugula
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1 very ripe peach, cut into small cubes
1 stalk of celery, chopped
80 ml (1/3 cup) red pepper, chopped
3 cans, 170 g (6 oz.), chunk light tuna in water
15 ml (1 tbsp.) sweet relish
15 ml (1 tbsp.) Dijon mustard
30 ml (2 tbsp.) mayonnaise
60 ml (1/4 cup) walnuts, chopped
Freshly ground pepper, to taste
1 L (4 cups) mini-arugula
- Mix all ingredients together in a bowl except for the arugula and pitas.
- Cut the pitas in 2 equal halves and open each half.
- Place some arugula in each pita pocket and stuff with the tuna mixture.
- Serve with raw vegetables.
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