Garden Tuna Salad
the Editors of Publications International, Ltd.
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
- 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.
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 |
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