Friday, July 11, 2008

Fruity Tuna Salad Pita Sandwiches

You would be using fresh tuna steak for this recipe. But if you don't have it around, you can substitute one can of solid white tuna in water (9 oz.).

You can also choose to serve it over a bed of greens instead of a sandwich. The ingredients of this recipe makes it very unique. And it's good both ways.



1 hard-cooked egg
1 teaspoon lemon juice
Dash of black pepper
1 (8-ounce) tuna steak
Cooking spray
1/4 cup diced celery
1/4 cup raisins
2 tablespoons minced green onions
3 tablespoons reduced-fat mayonnaise
1 teaspoon Dijon mustard
1 (8-ounce) can unsweetened pineapple tidbits, drained
2 (5-inch) whole-wheat pitas, cut in half
1 1/3 cups torn Bibb lettuce
8 (1/4-inch-thick) tomato slices

Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.

Prepare grill or broiler.

Sprinkle the lemon juice and pepper over tuna. Place the tuna on a grill or broiler rack coated with cooking spray; cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna.

Combine tuna, diced egg white, celery, and the next 5 ingredients (celery through pineapple) in a bowl. Line each pita half with 1/3 cup lettuce and 2 tomato slices. Divide the tuna mixture evenly among pita halves.

Yield: 4 servings (serving size: 1 pita half)
Per serving:

Calories: 225
Fat: 5.5g
Carbs: 27 g
Protein: 18 g

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