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. Source: Diabetic Living Magazine

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

305 calories; 15.9 g total fat; 2 g saturated fat; 21 mg cholesterol; 447 mg sodium. 376 mg potassium; 24.8 g carbohydrates; 4.8 g fiber; 3 g sugar; 18.4 g protein; 3026 IU vitamin a iu; 7 mg vitamin c; 47 mcg folate; 69 mg calcium; 2 mg iron; 83 mg magnesium;