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Garden Tuna Salad

  • 4servings
  • 213calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 can (6 ounces) tuna packed in water, drained

  2. 1 medium carrot, chopped

  3. 1 stalk celery, chopped

  4. 1/2 cup reduced-fat Monterey Jack cheese cubes (1/4 inch each)

  5. 1/4 cup frozen green peas, thawed and drained

  6. 1/4 teaspoon dried parsley flakes

  7. 1/3 cup prepared reduced-fat Italian salad dressing

  8. 2 pita bread rounds (2 ounces each)

  9. 4 lettuce leaves

  10. 4 tomato slices

Instructions Jump to Ingredients ↑

  1. Place tuna in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend.

  2. Pour dressing over tuna mixture; toss lightly to coat.

  3. Cut each pita in half crosswise; gently open. Place lettuce leaf and tomato slice in each pita half. Divide tuna salad evenly among pita pockets.

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