Recipe Image

Tuna Salad Pockets

  • 15 m
  • 15 m
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.”


    • 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


  • 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.
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