| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sandwiches | 4 | Servings | ||
INGREDIENTS
| 1/4 | c | Reduced-calorie mayonnaise |
| 1/8 | ts | Pepper |
| 3 | tb | Sweet pickle relish, drained |
| 2 | ts | Dijon mustard |
| 1/2 | c | Coarsely shredded carrot |
| 1/2 | c | Chopped green bell pepper |
| 1/3 | c | Chopped celery |
| 1/3 | c | Sliced green onions |
| 6 1/8 | oz | Chunk white tuna packed in water, (1 can) drained |
| 2 | Pita bread rounds, (6-inch) cut in half | |
| 2 | c | Loosely packed romaine lettuce, thinly sliced |
INSTRUCTIONS
Combine first 4 ingredients in a bowl; stir well. Add carrot and next 4 ingredients; toss gently. Yield: 4 servings. Per serving: 187 Calories; 2g Fat (9% calories from fat); 15g Protein; 28g Carbohydrate; 19mg Cholesterol; 529mg Sodium NOTES : Line each pita half with 1/2 cup lettuce; fill each with 1/2 cup tuna salad. Recipe by: Cooking Light, May 1994, page 137 Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
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