Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Reduced-calorie mayonnaise |
| ⅛ teaspoon | Pepper |
| 3 tablespoons | Sweet pickle relish, drained |
| 2 teaspoons | Dijon mustard |
| ½ cup | Coarsely shredded carrot |
| ½ cup | Chopped green bell pepper |
| ⅓ cup | Chopped celery |
| ⅓ cup | Sliced green onions |
| 6⅛ ounce | Chunk white tuna packed in water, (1 can) drained |
| 2 | Pita bread rounds, (6-inch) cut in half |
| 2 cups | Loosely packed romaine lettuce, thinly sliced |
Combine first 4 ingredients in a bowl; stir well. Add carrot and next 4 ingredients; toss gently. Yield: 4 servings.
Per serving: 187 Calories; 2g Fat (9% calories from fat); 15g Protein; 28g Carbohydrate; 19mg Cholesterol; 529mg Sodium NOTES : Line each pita half with ½ cup lettuce; fill each with ½ cup tuna salad.
Recipe by: Cooking Light, May 1994, page 137 Posted to MC-Recipe Digest V1 #398 by igor@... on Jan 28, 1997.