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  Recipe Home » Salads » Pita Nicoise pour Niles
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  Pita Nicoise pour Niles
   Salads
   Cafe Nervosa (Frasier)
   5/10/2008
Ingredients:
1/2 pound new potatoes
1/4 pound haricots verts (French baby green beans)
1/3 cup mayo
2 large garlic cloves, crushed (I use one)
1 tsp dried oregano
1 tsp lemon juice
1/2 tsp salt
1/2 tsp sugar
3 cans (6 1/8 ounce) solid white tuna, drained well & chunked
1 small purple onion, finely chopped
1/2 cup Nicoise olives, or other small black olives, sliced
2 T red wine vinegar
1/2 tsp pepper
3 large pita rounds
red leaf lettuce
3 Roma tomatoes, thinly sliced
2 T capers
Instructions:
Cook potatoes in a small amount of boiling water 10 to 15 minutes or until tender. Drain; let cool to touch, & coarsely chop potatoes. Trim stem ends of beans. Arrange beans in a vegetable steamer over boiling water. Cover & steam 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop cooking process; drain & cut beans into 3/4-inch pieces.

Combine mayo & next 5 ingredients, stirring well. Combine potatoes, beans, tuna, onion, & olives in a large bowl. Sprinkle with vinegar & pepper; toss gently. Stir in mayo mixture. Cut pita rounds in half crosswise; line each half with lettuce & tomato. Spoon tuna mixture evenly into pita halves. Sprinkle with capers.

Serves 6.
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