Lemony Tuna Egg Salad Stuffed in Whole Wheat Pita

I confess I have been in a very long love affair for more than 30 years. A love affair that started in elementary school with tuna fish sandwiches. When I was in elementary school my parents owned a small restaurant and a few times a week my mom would deliver my favorite lunch ... tuna fish sandwich! Chef Rosie, the restaurant's chef, made what I thought was the best tuna fish sandwich on earth. I wish I could recreate her recipe but I no longer remember the taste only the memory.
Fast forward to 2013 and I still love tuna fish sandwiches, only now I've taken it to a new level. This tuna recipe uses hard-boiled eggs, quick pickled shallots and preserved lemon to amp up the flavor. The romaine and radishes, used in the sandwich, give it a nice crunch and a peppery bite that go nicely with the tuna and it's ingredients. I prefer using Spanish or Italian tuna packed in olive oil. Yes, it is a bit pricier than regular tuna, but the flavor and texture are worth the investment. Regular canned or pouch tuna are fine too, just be sure to buy a good quality brand of tuna at your local market.

Serves 4

12 1/2 ounces of canned tuna*
2 hard-boiled eggs, chopped
1 1/2 tablespoons mayonnaise
1 stack celery, finely minced
Palm full of celery leaves, finely chopped
1 small shallot, finely minced, steeped in 1 tablespoon of apple cider vinegar and 1 teaspoon of sugar (do not drain when adding to tuna)
1/2 preserved lemon, finely minced. (If you don't have preserved lemon, you can substitute with grated  zest of one lemon and 1 tablespoon lemon juice)
Salt** & pepper to taste
Romaine leaves
Radishes, thinly sliced
Whole wheat pitas, halved, lightly toasted

Mix the first eight ingredients together. Refrigerate overnight or 4 hours to allow flavors to develop.

Line one side of the pita with romaine or your green of choice

Stuff each pita with tuna salad

On opposite side, slide in radishes, from edge to edge.

Serve with a romaine salad or a tomato soup. Also delicious served atop the humble saltine cracker or toasted baguette slices. ENJOY!

*Recipe notes:
I prefer, whenever possible, to either use Spanish or Italian tuna in olive oil.
** If you are using preserved lemon, use 1/2 - 1 teaspoon of the salty lemon brine they are preserved in - instead of salt.