| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Sandwiches, Lowfat, Seafood |
2 |
servings |
INGREDIENTS
| 6 1/2 |
oz |
Canned chunk light tuna in water |
| 1 |
c |
Shredded carrot |
| 1/3 |
c |
Plain yogurt |
| 1/4 |
c |
Sliced water chestnuts |
| 1 |
tb |
Sliced green onion |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Minced ginger root |
| 2 |
|
Pita bread rounds six-inch |
| 3 |
oz |
Alfalfa sprouts |
INSTRUCTIONS
Drain the tuna, and combine with the carrot, yogurt, water chestnuts, green
onion, soy sauce, and ginger. Slice the pita breads in halves. Fill the
pockets with the tuna salad and alfalfa sprouts.
VARIATION: Replace chestnuts with jicama or seedless cucumber.
[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES
TIMES]; [Hanneman 1998 June]
Notes: Simple tuna salad sandwiches become more interesting when served in
Pita bread pockets. EACH 345 cals, 3g fat (8% cff), 4g fiber (est
MasterCook).
Sent in by kitpath@earthlink.net 4/16/99
Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 17,
1999, converted by MM_Buster v2.0l.
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