Garden Tuna Salad Photo
Garden Tuna Salad
Prep Time: 15 minutes
Yield: Makes 4 servings
Ingredients:
1
can (6 ounces) tuna packed in water, drained

1
medium carrot, chopped

1
stalk celery, chopped

1/2
cup reduced-fat Monterey Jack cheese cubes (1/4 inch each)

1/4
cup frozen green peas, thawed and drained

1/4
teaspoon dried parsley flakes

1/3
cup prepared reduced-fat Italian salad dressing

2
pita bread rounds (2 ounces each)

4
lettuce leaves

4
tomato slices



 
Preparation:
1.
Place tuna in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend.

2.
Pour dressing over tuna mixture; toss lightly to coat.

3.
Cut each pita in half crosswise; gently open. Place lettuce leaf and tomato slice in each pita half. Divide tuna salad evenly among pita pockets.


Hint Get in the healthy habit of purchasing reduced-fat and fat-free salad dressings and condiments. Most supermarkets offer a wide variety of great flavors to choose from, and you'll be cutting a significant amount of fat and calories from your diet.

Nutritional Information:
Serving Size: 1 pita half with about 1/2 cup tuna salad, 1 lettuce leaf and 1 tomato slice
Sodium 605 mg
Protein 19 g
Fiber 4 g
Carbohydrate 22 g
Cholesterol 24 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 23 %
Calories 213
Dietary Exchange:
Meat 2
Starch 1-1/2


This recipe appears in: Sandwiches


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