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Prep 15 mins
Cook 0 mins
This is a delicious, flavourful, and healthy tuna salad sandwich from Bon Appétit Magazine (August 2002). It's also good without the apple. If you are not a pickle lover, use a little less pickle. Per serving: Calories: 304; Fat, 5 g
- 1 (6 ounce) can tuna in water, drained
- 1⁄2 cup chopped and drained pickles (sweet or dill) or 1⁄2 cup drained relish
- 3 tablespoons plain nonfat yogurt
- 3 tablespoons light mayonnaise
- 1 red bell pepper, chopped
- 1⁄2 cup chopped sweet onion (such as Vidalia)
- 1⁄2 cup chopped peeled, and cored Granny Smith apples or 1⁄2 cup another tart apple
- 2 teaspoons apple cider vinegar
- 2 cups thinly sliced red leaf lettuce
- 4 pita breads, halved, pockets opened
- Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.
- Mix bell pepper, onion, and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
- Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.
I loved this tuna salad, especially with my FAV pickles, "Wickles." Thanks blucoat, for posting. Roxygirl
Really good, light summer salad. Didn't have pita and was too lazy to run to the market so, instead, filled sweet pepper halves with the mixture. So yummy! Even environmentally friendly when you use hook caught yellow tail tuna! Thanks for the recipe blucoat!