NUTRITION

SERVINGS

INGREDIENTS

4 oz white fish fillet (Cod or Tilapia)

3 oz canned tuna in water

1 medium whole wheat pita bread

2 tbsp hummus

0.5 cup shredded carrots

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the white fish fillet dry with paper towels and season both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the white fish and sear for 3-4 minutes per side until golden and cooked through.

• 3

  While the fish cooks, drain the canned tuna thoroughly and place it in a small bowl. Once the white fish is done, flake it with a fork and mix it into the bowl with the tuna.

• 4

  Add the lemon juice to the fish mixture and toss gently to combine.

• 5

  Slice the cherry tomatoes in half and prepare the shredded carrots.

• 6

  Warm the pita bread in a dry pan or toaster for 30 seconds until pliable, then slice it in half to create pockets.

• 7

  Spread 1 tablespoon of hummus inside each pita half.

• 8

  Stuff the pita pockets with shredded carrots and cherry tomatoes, then fill generously with the lemon-infused fish mixture.