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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

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Recipe Summary

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 18.4g; carbohydrates 24.8g; dietary fiber 4.8g; sugars 3g; fat 15.9g; saturated fat 2g; cholesterol 20.7mg; vitamin a iu 3026.2IU; vitamin c 7.4mg; folate 47.4mcg; calcium 69.4mg; iron 2.4mg; magnesium 82.8mg; potassium 376.3mg; sodium 446.6mg.
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