Tuna-vegetable pita sandwiches
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.