Salad Niçoise in Pita Pockets

Ingredients

• 1 tablespoon capers 
• 4  curly kale leaves 
• 1 tablespoon olive oil extravirgin
• 1 cup green beans fresh cut (1-inch) ( 4 ounces)
• 1 tablespoon juice of lemon fresh
• 0.3 cup niçoise olives pitted chopped ( 18 olives)
• 2 6-inch pita rounds whole wheat cut in half ()
• 0.5 teaspoon salt 
• 12 ounce solid tuna in water white drained canned
• 1 tablespoon water 

Equipment

• bowl
• whisk
• plastic wrap
• microwave

Directions

1. Combine beans and water in a small microwave-safe bowl; cover with plastic wrap. Microwave at high 1 1/2 minutes or until beans are crisp-tender; drain. Rinse with cold water.
2. Drain well; cool.
3. Combine beans, olives, capers, and tuna.
4. Combine oil, juice, and salt, stirring with a whisk.
5. Pour oil mixture over tuna mixture; toss gently to coat.
6. Line each pita half with 1 lettuce leaf; spoon about 1/2 cup tuna mixture into each lettuce-lined pita half.