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.