Tuna & Bean Salad in Pita Pockets (Printer-Friendly Version) | Eating Well
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Tuna & Bean Salad in Pita Pockets

http://www.eatingwell.com/recipes/tuna_bean_salad_in_pita_pockets.html

From EatingWell:  May/June 1996, The Essential EatingWell Cookbook (2004)

Dressing tuna salad with lemon and olive oil lends a bright, fresh note that's a great alternative to mayo. Beans add appealing texture and fabulous nutrition.

2 sandwiches | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

Preparation

  1. With a chef’s knife, mash garlic and salt into a paste. Transfer to a bowl. Whisk in lemon juice, oil and crushed red pepper. Add beans, tuna and arugula; toss to mix. Season with pepper.
  2. Cut a quarter off each pita to open the pocket. (Save the trimmings to make pita crisps.) Line the centers with lettuce. Fill with tuna/bean salad and red onion slices

Nutrition

Per serving : 454 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 13 mg Cholesterol; 66 g Carbohydrates; 29 g Protein; 15 g Fiber; 782 mg Sodium; 842 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 1/2 vegetable, 3 lean meat

Tips & Notes