Mediterranean tuna salad

Ingredients:

• 1 can (340 g) of white tuna in its own juice (drain the broth and divide into pieces)
• 1 can (400 g) of chickpeas (drain and rinse)
• 2 teaspoons Dijon mustard
• Grated zest and juice of 1 lemon
• 1/3 cup extra-virgin olive oil, plus more for greasing
• 1/4 cup chopped fresh dill
• Coarse salt and freshly ground pepper
• 1 greenhouse cucumber, seeded and sliced
• 1 bunch of chopped green onions
• 0.5 l cherry tomatoes or grape tomatoes, halved
• 2 pieces of pita or naan bread
• 1 head shredded romaine lettuce

Preparation:

1. Prepare the dressing: In a small bowl, combine the mustard, lemon zest, and lemon juice. While whisking, slowly whisk in the olive oil. Add the dill, 1/2 teaspoon of salt, and pepper to taste.
2. In a medium bowl, combine tuna, chickpeas, cucumber, onion, and tomatoes with 1/4 cup dressing.
3. Fry the tortillas: Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Grill until golden brown, about 1 minute per side. Cool slightly and cut into triangles.
4. Toss the romaine lettuce with the remaining dressing and divide among plates. Top with the tuna salad and serve with grilled pita bread.