Curried Tuna Salad Sandwich (Spark Solution)

1 teaspoon olive-oil mayonnaise
1 tablespoon fat-free plain Greek yogurt
1/4 teaspoon yellow curry powder
1 green onion, chopped
1/4 English cucumber, diced (about 1/4 cup)
Pinch of black pepper
1 tablespoon dried cranberries
1 2.6-ounce pouch low-sodium chunk tuna, packed in water and drained
1/2 whole-wheat pita
1/2 cup red leaf lettuce, chopped or torn

English cucumbers, also called hothouse cucumbers, are long and slender with thin skins. They're often wrapped in plastic at the supermarket, which means they haven't been treated with waxes, so you can eat the skin. If you can't find an English cucumber, scrub the skin of another variety to remove the wax or peel it.

Desktop Dining: To avoid a soggy sandwich, keep the tuna salad and lettuce separate from the pita and assemble just before eating.

Nutrition Information per Serving
Calories: 220.1
Fat: 2.8 g
Cholesterol: 31.6 mg
Sodium: 348.8 mg
Carbs: 25.2 g
Fiber: 3.6 g
Protein: 25.0 g

In a medium bowl, combine the mayonnaise, yogurt, and curry powder. Stir in the green onion, cucumber, pepper, and cranberries. Gently fold in the tuna, mixing until just combined.

Microwave the pita for about 20 seconds to soften it, then fill it with the lettuce and the tuna salad. Serve immediately.

Serving Size: serves 1

Number of Servings: 1

Recipe submitted by SparkPeople user CRUZ4U.