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Greek Tuna Salad Pita Sandwich

by Louise Fiszer

serves 6

1/2 pound imported Feta cheese, crumbled
1 English cucumber, peeled, seeded and diced
2 tomatoes, seeded and coarsely chopped
4 green onions, chopped
1 cup imported black olives, pitted and coarsely chopped
2 tablespoons capers, rinsed and drained
1/4 cup chopped parsley
1 7 1/2 ounce can tuna, drained
2 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon dried oregano
salt and pepper
6 large pita breads
2 cups spinach leaves

In large bowl combine first 8 ingredients. In small bowl whisk together vinegar, oil and oregano. Toss with salad ingredients and taste for salt and pepper. Heat pita breads just until warm. Make a slit at one end and fill with salad and some spinach leaves.

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