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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

304.8 calories; protein 18.4g 37% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 4.8g 19% DV; sugars 3g; fat 15.9g 24% DV; saturated fat 2g 10% DV; cholesterol 20.7mg 7% DV; vitamin a iu 3026.2IU 61% DV; vitamin c 7.4mg 12% DV; folate 47.4mcg 12% DV; calcium 69.4mg 7% DV; iron 2.4mg 13% DV; magnesium 82.8mg 30% DV; potassium 376.3mg 11% DV; sodium 446.6mg 18% DV.