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Lemon Basil Tuna Pockets

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  Canned 60% less salt tuna in spring water 12 1⁄4 Ounce, drained (2 Cans, 6 1/8 Ounce Each)
  Chopped celery 1⁄2 Cup (8 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Chopped fresh basil 2 Tablespoon
  Oil free italian dressing 2 Tablespoon (Commercial)
  Lemon juice 2 Tablespoon
  Water 1 Tablespoon
  Salt free lemon pepper seasoning 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Lettuce leaves 6 (Green Leaf)
  Tomato slices 6 (1/4 Inch Thick)
  Whole wheat pita bread 3 , cut in half crosswise (6 Inch Rounds)

Combine first 3 ingredients in a bowl; stir well.
Combine basil and next 5 ingredients; stir well.
Pour over tuna mixture; stir well.
Cover and refrigerate at least 1 hour.
Just before serving, place 1 lettuce leaf and 1 tomato slice in each pita half; spoon tuna mixture into pitas.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 781 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 0.08 g0.41%

Trans Fat 0 g

Cholesterol 183.8 mg61.3%

Sodium 1450.8 mg60.4%

Total Carbohydrates 84 g28%

Dietary Fiber 16.4 g65.6%

Sugars 8.2 g

Protein 99 g197.3%

Vitamin A 155.2% Vitamin C 88.2%

Calcium 31.3% Iron 31%

*Based on a 2000 Calorie diet

Lemon Basil Tuna Pockets Recipe