Print
ShareThis
New England Clam Chowder
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Southwest Tuna Sandwich
Yield: Makes 4 servings
Ingredients:
2
cans (6 ounces each) tuna in water, drained or 2 cups diced cooked chicken
1
can (4 ounces) chopped mild green chilies
1/2
cup reduced-fat mayonnaise
1/2
cup finely chopped seeded peeled cucumber
1/2
cup chopped red bell pepper
1/4
cup chopped green onions
1/4
cup finely chopped fresh cilantro
1/2
teaspoon cumin
1/4
teaspoon garlic powder
Salt and pepper to taste
4
small pita breads (6-inch size)
1
cup shredded leaf lettuce
1/2
cup sliced pitted black olives
1/2
cup chopped tomatoes
1/2
cup (2 ounces) shredded Cheddar cheese
Preparation:
1.
Combine tuna, chilies, mayonnaise, cucumber, bell pepper, green onions, cilantro, cumin and garlic powder in medium bowl. Toss to mix. Break up large chunks of tuna; do not flake finely. Add salt and pepper to taste. Cover and refrigerate 1 hour or until chilled.
2.
Cut each pita in half crosswise and fill with tuna salad. Add lettuce, olives, tomatoes and Cheddar cheese to each pita half and serve.
Nutritional Information:
| Serving Size: | |
| Fiber | 3 g |
| Carbohydrate | 41 g |
| Cholesterol | 41 mg |
| Saturated Fat | 6 g |
| Total Fat | 22 g |
| Calories from Fat | 40 % |
| Calories | 496 |
| Protein | 31 g |
| Sodium | 1,574 mg |
Dietary Exchange:
| Meat | 3 |
| Vegetable | 2 |
| Starch | 2 |
| Fat | 3 |
This recipe appears in:
Southwestern
