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.
1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans)
1 cup chopped pickled vegetable salad (such as cauliflower, red peppers, and onions)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 (6-oz.) can albacore tuna, broken into large flakes
6 pitted kalamata olives, sliced
1/4 cup prepared plain hummus
2 (6-in.) whole-wheat pitas, halved and toasted
1 cup baby spinach leaves
2 large hard-cooked eggs, sliced
Est. added sugars g
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.