Southwest Tuna Sandwiches
Southwest Tuna Sandwich
YIELD Makes 4 servings
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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:
- 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.
- Cut each pita in half crosswise and fill with tuna salad. Add lettuce, olives, tomatoes and Cheddar cheese to each pita half and serve.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| 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 |
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