Crunchy Tuna Pockets

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Oct. 12, 2011

Ingredients

Canned water packed white tuna 6 1/2 Ounce (1 can)
Shredded cabbage 1 1/2 Cup (24 tbs)
Shredded carrots 1/4 Cup (4 tbs)
Diced celery 1/4 Cup (4 tbs)
Diced green pepper 1/4 Cup (4 tbs)
Toasted chopped pecans 1/4 Cup (4 tbs)
Reduced calorie mayonnaise 2 Tablespoon
Lemon juice 1 Teaspoon
Dried whole dill weed 1/4 Teaspoon
6 inch pita bread 3 , cut in half crosswise

Directions

GETTING READY

1) In a colander, place the tuna under cold rap water for 1 minute.

2) Drain the tuna for 1 minute by keeping the colander aside.

MAKING

3) In a medium bowl, add tuna and next 5 ingredients to combine by gentle tossing.

4) In a small bowl, add mayonnaise, lemon juice, and dill weed to combine by stirring well.

5) Add the mayonnaise mixture to the tuna mixture, and toss gently.

6) Cover and place inside refrigerator to chill for 1 hour or until serving time.

SERVING

7) Use each pita half to fill with equal amounts of tuna mixture. In a serving platter, arrange the pita halves and garnish with celery leaves, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 195Calories from Fat 27

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 356 mg14.83%

Total Carbohydrates 37 g12.3%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet