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.