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Tuna & Bean Salad in Pita Pockets

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

Your rating: None Average: 4.2 (11 votes)

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.



READER'S COMMENT:
" I used a whole wheat tortilla to wrap it instead of pita bread, and I substituted garbanzo beans for the white beans, as I prefer the flavor. It was a delicious light lunch, and I'll definitely make it again--the ingredients are...
Tuna & Bean Salad in Pita Pockets Recipe

2 Reviews for Tuna & Bean Salad in Pita Pockets

12/01/2011
Anonymous

This was good made with garbonzo beans. Used chopped cabbage instead of lettuce in the wrap. With cheap tuna (a grade above cat-food), has good fish taste/smell/colorl instead of beans.

Comments
07/30/2010

I used a whole wheat tortilla to wrap it instead of pita bread, and I substituted garbanzo beans for the white beans, as I prefer the flavor. It was a delicious light lunch, and I'll definitely make it again--the ingredients are staples I always have on hand anyway, and it was quick and easy to prepare.

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