Tuna-vegetable pita sandwiches

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 \N 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.

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