Tuna Salad Pockets

Tuna Salad Pockets

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From: Diabetic Living Magazine

Tuna salad served with pita bread halves has a zesty vinaigrette dressing, capers for flavor, and almonds for crunch. Your delicious lunch is ready in just a few minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (12 ounce) can solid white tuna (water-pack), drained
  • ¼ cup finely chopped onion
  • ¼ cup thinly sliced celery
  • ¼ cup shredded carrot
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1½ cups torn mixed salad greens
  • ½ cup slivered almonds, toasted
  • 2 large whole wheat pita bread rounds, halved crosswise

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, combine tuna, onion, celery, carrot, and capers; set aside. For vinaigrette: In a small screw-top jar, combine olive oil, lime juice, Dijon mustard, and vinegar. Cover and shake well to combine. Pour vinaigrette over tuna mixture; toss gently to combine. Add greens and almonds; toss gently to combine.
  2. Cut pita breads in half and place a pita bread half in each of four shallow salad bowls. Top pita bread halves with tuna mixture. Makes 4 servings.

Nutrition information

  • Serving size: ½ pita bread round with ¼ tuna salad mixture
  • Per serving: 305 calories; 16 g fat(2 g sat); 5 g fiber; 25 g carbohydrates; 18 g protein; 47 mcg folate; 21 mg cholesterol; 3 g sugars; 3,026 IU vitamin A; 7 mg vitamin C; 69 mg calcium; 2 mg iron; 447 mg sodium; 376 mg potassium
  • Nutrition Bonus: Vitamin A (61% daily value)
  • Carbohydrate Servings:

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