Tuna, Pickle, and Chopped-Vegetable Pita SandwichesZeva Oelbaum
Recipe information
Yield
Makes 4 servings
Ingredients
1 6-ounce can tuna in water, drained
1/2 cup chopped drained sweet pickles
3 tablespoons plain nonfat yogurt
3 tablespoons light mayonnaise
1 red bell pepper, chopped
1/2 cup chopped sweet onion (such as Vidalia)
1/2 cup chopped peeled cored Granny Smith apple
2 teaspoons apple cider vinegar
2 cups thinly sliced red leaf lettuce
4 pita breads, halved, pockets opened
Preparation
Step 1
Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.
Step 2
Mix bell pepper, onion, and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
Step 3
Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.
Nutrition Per Serving
Per serving: calories
304; total fat
5 g; saturated fat
1 g; cholesterol
17 mg
#### Nutritional analysis provided by Self
