Pita pocket sandwiches with tuna
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | ounce | Canned chunk light tuna in water |
| 1 | cup | Shredded carrot |
| ⅓ | cup | Plain yogurt |
| ¼ | cup | Sliced water chestnuts |
| 1 | tablespoon | Sliced green onion |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Minced ginger root |
| 2 | Pita bread rounds six-inch | |
| 3 | ounces | Alfalfa sprouts |
Directions
Drain the tuna, and combine with the carrot, yogurt, water chestnuts, green onion, soy sauce, and ginger. Slice the pita breads in halves. Fill the pockets with the tuna salad and alfalfa sprouts.
VARIATION: Replace chestnuts with jicama or seedless cucumber.
[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES]; [Hanneman 1998 June]
Notes: Simple tuna salad sandwiches become more interesting when served in Pita bread pockets. EACH 345 cals, 3g fat (8% cff), 4g fiber (est MasterCook).
Sent in by kitpath@... 4/16/99
Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 17, 1999, converted by MM_Buster v2.0l.