Garden Tuna Salad
Prep Time 15 minutes
Makes 4 servings
|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)|
- Place tuna in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend.
- Pour dressing over tuna mixture; toss lightly to coat.
- 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.
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.
|Serving Size:||1 pita half with about 1/2 cup tuna salad, 1 lettuce leaf and 1 tomato slice|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||23 %|
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