Moroccan-Spiced Tuna Pita Sandwiches

Moroccan-Spiced Tuna Pita Sandwiches

Moroccan-Spiced Tuna Pita Sandwiches

Moroccan-Spiced Tuna Pita Sandwiches

2 Servings

Ingredients

For tuna cakes:

2 cans (10oz total) Natural Sea® Wild Albacore Tuna, drained

1 large egg

¼ cup dry bread crumbs

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon fine sea salt

1 tablespoon preferred vegetable oil

 

For yogurt sauce:

1 cup Greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon minced fresh dill

1 tablespoon minced fresh parsley

¼ teaspoon fine sea salt

2 flatbread-style pitas

4 romaine leaves

4 slices tomato

½ cup sliced cucumber

 

Directions
  1. In a medium bowl combine tuna, egg, crumbs, cumin, coriander, ginger, cinnamon, cayenne, and salt. Form mixture into small cakes, using a scant ¼ cup per cake (there should be 6 cakes total).
  2. Heat oil in a large nonstick skillet over medium. Fry cakes, turning once, until browned on both sides.
  3. In a medium bowl mix together yogurt, lemon juice, dill, parsley, and salt.
  4. To serve, lay pitas on a countertop and top with romaine, tomato, cucumber, and tuna cakes, then drizzle with yogurt sauce.