Tuna Pitas
This recipe makes 4 sandwiches servings
Nutritional Info |
|
|---|---|
| Per sandwich: about | - |
| cal | 256 |
| pro | 21 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 4 g |
| chol | 32 mg |
| sodium | 552 mg |
| potassium | 451 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 18 |
| vit A | 29 |
| vit C | 20 |
| folate | 17 |
Per serving
Restaurant cost $6.00
To make $1.95
Savings $4.05
Healthy Lunch Tip: Using whole wheat pita instead of white increases fibre by up to 4 grams. Using light mayonnaise instead of regular saves up to 4.5 grams of fat (or 40 calories) per sandwich.
Ingredients
- 2 cans (each 170 g) solid white tuna, in water, drained
- 3 tbsp light mayonnaise
- 2 tbsp chopped black olives
- 2 tbsp chopped pimiento
- 1/4 small red onion, diced
- 2 marinated artichoke hearts, drained, rinsed and chopped
- 1 pinch salt
- 1 pinch pepper
- 2 whole wheat pita pockets
- 1 cup packed shredded leaf lettuce
- 1 cup alfalfa sprouts
- 20 slices cucumbers
- 1 carrot, grated
Preparation
Halve pitas and open to form pockets. Divide mixture among pita halves; top with lettuce, sprouts, cucumber and carrot.
Additional information : Variation
Salmon Pitas: Substitute salmon for tuna.
Source : Canadian Living Magazine: April 2009
- Keywords : Lunch; Tuna; Artichoke; Cucumbers; Make-Ahead; Pitas; Lettuce; Alfalfa sprouts;
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