Prep 10 mins
Cook 0 mins
I found this recipe in the "Looney Spoons" cookbook and it has become a family favourite. There are a few more ingredients than your standard tuna salad but it is well worth the extra time. An equivalent amount of chopped, cooked chicken breast may be substituted for the tuna with equally delicious results. My 9 yo DD, especially, loves these, so I send the components in her school lunch and she assembles it when she's ready to eat. I hope you enjoy!
- 2 (368.54 g) can tuna in water, drained and flaked
- 118.29 ml sweet red pepper, diced
- 2 green onions, sliced on bias
- 29.58 ml cilantro, chopped
- 14.79 ml honey
- 14.79 ml lime juice
- 14.79 ml low-fat mayonnaise
- 2.46 ml black pepper
- 0.26-0.32 ml hot pepper sauce
- 1.23 ml cumin
- 1.23 ml salt
- 2 pita bread, cut in half
- 236.59 ml English cucumber, unpeeled and thinly sliced
- 473.18 ml alfalfa sprouts (unpacked)
- Combine tuna, red pepper, green onion and cilantro in a bowl.
- Whisk together the honey, lime juice, mayo, black pepper, hot pepper sauce, cumin and salt.
- Pour over the tuna mixture and toss to combine.
- Open pita pockets and line each with 1/4 of the cucumber slices and 1/4 of the alfalfa sprouts.
- Divide the tuna mixture evenly among the pita pockets.
Peter the Great will be pleased to have such a tasty recipe named after him, albeit tongue in cheek!! I halved this recipe just for moi today; the remaining tuna salad is in the fridge for my lunch tomorrow. I used EVERY single ingredient except for the alfalfa sprouts, and the only other change I made was to dice the cucumber and mix it through the tuna salad mixture. A tasty and VERY filling sandwich and one that I am looking forward to eating again tomorrow! Merci Jenn! Made for PAC Spring 2009 - Tarty.XX :-)