Yield: 4 Servings
|¼ cup||Reduced-calorie mayonnaise|
|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.