Fruity Tuna-Salad Pita Sandwiches

(from shawn’s recipe box)

Shanelle loves easy-to-make recipes like this one. These sandwiches taste great and pair protein with carbohydrates to keep your energy level up. You can substitute one (9-ounce) can of solid white tuna in water, drained, for the tuna steak.
4 servings (serving size: 1 pita half)

Source: Cooking Light, SEPTEMBER 2000

Serves 4 people

Categories: Sandwiches

Ingredients

  • * 1 hard-cooked egg
  • * 1 teaspoon lemon juice
  • * Dash of black pepper
  • * 1 (8-ounce) tuna steak
  • * Cooking spray
  • * 1/4 cup diced celery
  • * 1/4 cup raisins
  • * 2 tablespoons minced green onions
  • * 3 tablespoons reduced-fat mayonnaise
  • * 1 teaspoon Dijon mustard
  • * 1 (8-ounce) can unsweetened pineapple tidbits, drained
  • * 2 (5-inch) whole-wheat pitas, cut in half
  • * 1 1/3 cups torn Bibb lettuce
  • * 8 (1/4-inch-thick) tomato slices

Directions

  1. Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.

  2. Prepare grill or broiler.

  3. Sprinkle the lemon juice and pepper over tuna. Place the tuna on a grill or broiler rack coated with cooking spray; cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna.

  4. Combine tuna, diced egg white, celery, and the next 5 ingredients (celery through pineapple) in a bowl. Line each pita half with 1/3 cup lettuce and 2 tomato slices. Divide the tuna mixture evenly among pita halves.

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