Southwest Tuna Sandwiches the Editors of Publications International, Ltd.
Southwest Tuna Sandwich
Makes 4 servings
|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|
|1/4||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|
- 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.
|Saturated Fat||6 g|
|Total Fat||22 g|
|Calories from Fat||40 %|
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