Tuna pita sandwiches

Ingredients:

• 3 cans (200 g) of tuna in oil
• 4 pitas with a pocket divided into 2 circles
• 110 g thinly sliced ​​Munster or halloumi cheese
• 3 cups young arugula shoots
• 0.5 l cherry tomatoes, halved
• 2 cucumbers, halved lengthwise and thinly sliced
• 1/4 cup chopped pitted Kalamata olives
• 1/2 cup chopped fresh parsley
• 1/2 tsp smoked paprika
• 1/2 small red onion, thinly sliced ​​into half rings
• Juice of 1 lemon
• Salt and ground pepper
• 3 tbsp. l. olive oil

Preparation:

1. Drain the tuna, reserving 2 tablespoons of the oil. In a medium bowl, combine the tuna, reserved oil, half the parsley, olives, red onion, juice of half a lemon, smoked paprika, a pinch of salt, and a few grinds of pepper. Divide the tuna salad among 4 pita halves, top with cheese and the remaining pita halves.
2. Preheat oven to 350°F (180°C). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add sandwiches one at a time and lightly toast, about 2 minutes per side. Transfer to a baking sheet and bake until heated through, about 5 minutes.
3. In a medium bowl, toss together the arugula, tomatoes, cucumbers, the remaining half of the parsley, 1 tablespoon plus 1 teaspoon of olive oil, and the juice of the remaining half of the lemon. Season with salt and pepper. Cut each pita into 4 wedges and drizzle with oil. Serve with the arugula and cherry tomato salad.