Garden Tuna Salad Pita Sandwiches
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (6 ounce) can tuna, drained (water packed)
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1⁄2 cup reduced-fat monterey jack cheese, cubed
- 1⁄4 cup frozen peas, thawed and drained
- 1⁄4 teaspoon dried parsley
- 1⁄3 cup reduced-fat Italian salad dressing
- 2 pita bread rounds, halved
- lettuce
- tomatoes, slices
directions
- Place tuna in a large bowl; break into chunks.
- Add carrot, celery, cheese, peas and parsley; toss to blend.
- Pour dressing over mixture; toss lightly to coat.
- Place on piece lettuce and one tomatoe slice in each pita half.
- Fill pita halves with tuna mixture.
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Reviews
-
Wonderful! Loved how there was no mayo or mustard; a nice change. I used red onions intead of the green, diced zucchini for the peas & italian seasoning for the parsley. I also used reduced fat feta cheese instead of the cubed kind (all I had!). I skipped the celery since I had none. Served it with whole grain crackers but may try a slice of whole wheat bread next time. Great change from the ordinary! Thanks for sharing this.
RECIPE SUBMITTED BY
I am lucky enough to be "living the good life". I have the most wonderful husband and two terrific teenage daughters. We reside in Central Pennsylvania where we have the luck of having four full seasons. Between my husband and myself, we have two full time jobs, three businesses and one part time job. We are very busy, but try to take it easy when we can and enjoy the wonderful life we have been blessed with. Future plans include moving to an inherited 45 acre farm in a beautiful valley surrounded by mountains. This will occur if and when our DD's leave the nest. We love to travel and have enjoyed seeing all of North America and a large portion of the United States together.
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I love most foods. My only dislikes are green peppers and coffee...weird, huh? Been trying to eat and cook healthier for the children and to help control DH's high cholesterol.
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