Mediterranean Tuna Salad

Ingredients

• 14 ounce chickpeas drained and rinsed canned
• 1  kirby cucumber seeded chopped
• 2 teaspoons dijon mustard 
• 0.3 cup optional: dill fresh chopped
• 1 pint grape tomatoes halved
• 1  juice of lemon grated
• 4 servings kosher salt and pepper freshly ground
• 2 pieces naan bread 
• 0.3 cup olive oil extra-virgin plus more for brushing
• 1 head romaine lettuce shredded
• 1 bunch scallions sliced
• 12 ounce solid tuna in water white flaked drained canned

Equipment

• bowl
• whisk
• grill pan

Directions

1. Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended.
2. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
3. Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
4. Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
5. Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.
6. Photograph by Antonis Achilleos