Pita Pockets Stuffed With Chunky Tuna Salad
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 2
- 1 (8 ounce) can tuna in water
- 3 -4 tablespoons mayonnaise
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 2 tablespoons red wine vinegar
- 1/4 cup red onion, chopped
- 1/2 stalk celery, chopped
- 1/2 small green apple, cored, peeled and diced
- 4 pepperoncini peppers, seeded and chopped
- 1/4 cup cucumber, peeled, seeded and diced
- 1/2 cup ripe tomato, seeded and diced
- 2 tablespoons black olives, sliced
- 1/2 cup cheddar cheese, shredded
- 1/2 cup shredded carrot
- 1 cup alfalfa sprout
- lettuce leaf (boston or romaine)
- 2 large whole-wheat pita pockets
Recipe
- 1 drain off the water that the tuna is packed inches.
- 2 place the tuna in a medium-size mixing bowl; break apart with a fork.
- 3 add the next 14 ingredients to the tuna; mix everything thoroughly. (cook's tip: adjust these ingredients - more or less - to your taste.).
- 4 open the pita pockets and line the bottoms with sprouts and shredded carrots (reserve a few teaspoons for garnish); layer lettuce on one side of each pita pocket.
- 5 stuff with tuna filling in each pocket, dividing equally. top with reserved sprouts and carrots.
- 6 this recipe will give you 2 jumbo pita sandwiches, or slice the pita pockets in half for 4 smaller servings.
- 7 refrigerate any leftovers.
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