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Tuna Niçoise in Mini Pitas

fish

1 can (6 oz) water-packed tuna; drained and flaked
1/4 cup roasted red pepper; skinned and diced
1/4 cup black olives; chopped
2 tablespoons fresh parsley; chopped
2 tablespoons olive oil
1 tablespoon capers; chopped
1-1/2 teaspoons anchovy paste
1 tablespoon lemon juice
pinch salt
pinch pepper
20 mini pitas
2 leaves lettuce; torn into pieces

In bowl, mix together tuna, red pepper, olives, parsley, oil, capers, anchovies, lemon juice, salt and pepper. Split pitas at edge to form pockets. Line each with piece of lettuce; fill with tuna mixture. Arrange, cut side up, on serving dish or in basket.

Contributor: Canadian Living Magazine (December, 1996)

Yield: 20 pieces

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