Tuna-vegetable Pita Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sandwiches | 4 | Servings | ||
INGREDIENTS
| 1/4 | c | Reduced-calorie mayonnaise |
| 1/8 | t | Pepper |
| 3 | T | Sweet pickle relish, drained |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 5mg
Sodium: 291.3mg
Potassium: 240.3mg
Carbohydrates: 17.4g
Fiber: 2.4g
Sugar: 5.5g
Protein: 2.4g