2 Tbsp. extra-virgin olive oil, plus more for drizzling
Freshly ground salt and pepper to taste
2 jars Tonnino tuna in water, drained
1 celery stalk, finely chopped
1 small shallot, finely chopped
Kosher salt, freshly ground pepper
1 cup baby leaf salad
2 wholewheat pita breads, halved
Purée basil, parsley, tarragon, avocado, mayonnaise, sour cream, lemon zest, 3 Tbsp. lemon juice, and 2 Tbsp. oil in a blender until very smooth. Transfer dressing to a medium bowl.
Using a fork, break up tuna and incorporate into dressing. Mix in celery, shallot, and season with salt and pepper.
Toss baby leaf salad with remaining 1 tsp lemon juice, 1 tsp olive oil, salt and pepper in a small bowl and toss.
Fill the pita breads with tuna mixture and top with salad.
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