Tuna Salad in Pita

READY IN: 19mins
Recipe by Derf2440

Terrific in a lunch box! From Cooking Light, 1988.

Top Review by Happy Harry 2

Derf, Thank you for another wonderful recipe! To cut fat and calories even more, I used Napa cabbage leaves that I just put into boiling water after I scooped the asparagus out,for a ten count, drained and cooled, then used as a wrap for the tuna mixture. It was delish! Next time I think I will leave the mayo out..don't think it will even need it. I did add a good pinch of curry powder that I mixed with the yogurt.

Ingredients Nutrition


  1. Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp tender; drain and let cool.
  2. Combine asparagus, drained mandarin oranges, grape halves and sliced celery, set aside.
  3. Combine tuna, yogurt, and mayonnaise, stirring to coat.
  4. Add asparagus mixture, tossing gently.
  5. Spoon 3/4 cup tuna mixture into each lettuce lined pita half.

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