Free Recipe Pita Pocket Sandwiches with Tuna

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Pita Pocket Sandwiches with Tuna Recipe

6-1/2 oz Canned chunk light tuna in
-water
1 c Shredded carrot
1/3 c Plain yogurt
1/4 c Sliced water chestnuts
1 tb Sliced green onion
1 tb Soy sauce
1/4 ts Minced ginger root
2 Pita bread rounds six-inch
3 oz Alfalfa sprouts

Pita Pocket Sandwiches with Tuna Preparation

Drain the tuna, and combine with the carrot, yogurt, water chestnuts, green onion, soy sauce, and ginger. Slice the pita breads in halves. Fill the pockets with the tuna salad and alfalfa sprouts. VARIATION: Replace chestnuts with jicama or seedless cucumber. [Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES]; [Hanneman 1998 June] Notes: Simple tuna salad sandwiches become more interesting when served in Pita bread pockets. EACH 345 cals, 3g fat (8% cff), 4g fiber (est MasterCook). Sent in by [email protected] 4/16/99 Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES Posted to EAT-LF Digest by PatHanneman on Apr 17, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 2

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