Tuna Salad in Pita Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 6 oz. cans light tuna in water1 hard boiled egg, chopped1/4 cup dill pickles, chopped4 Tbsp. Smart Balance light mayonnaise dressing4 whole wheat pita pocket halves1 cup chopped Romaine lettuce
Put egg in saucepan, cover with cold water. Bring to boil, remove from heat, let stand for 15 minutes. While egg is standing, drain water from tuna and add tuna to bowl. Add chopped dill pickle and mayonnaise dressing. After egg has stood for 15 minutes, peel, chop and add to the tuna mixture. Mix until all ingredients are combined.
Line 1/2 pita pocket with a handful of romaine lettuce, stuff with tuna mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user DLMARKS2.
Line 1/2 pita pocket with a handful of romaine lettuce, stuff with tuna mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user DLMARKS2.
Nutritional Info Amount Per Serving
- Calories: 250.6
- Total Fat: 8.1 g
- Cholesterol: 83.5 mg
- Sodium: 638.5 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 5.2 g
- Protein: 27.4 g
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