Diabetic Cooking

Main Dishes

Under-the-sea tuna pockets

Preparation time: 10 minutes.
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Ingredients

  • 2 large (6 1/2") whole wheat pita breads, cut in half (this recipe uses only 3 pita halves)
  • 6 ounces unsalted tuna packed in water, drained
  • 3 tablespoons fat-free mayonnaise
  • 2 tablespoons chopped celery
  • Dash Worcestershire sauce
  • 1/4 teaspoon dried dill weed
  • 1 teaspoon fresh lemon juice
  • 3 leaves romaine lettuce
  • 3 slices American cheese, cut in half diagonally to form triangles
  • 6 slices fresh tomato
  • 6 slices cucumber with peel (or peeled if preferred)
  • 6 pitted kalamata or black olives

Directions

Slice pita bread in half. Use only three pita pocket halves for this recipe. Mix tuna salad in small bowl by combining drained tuna, fat-free mayonnaise, chopped celery, Worcestershire sauce, dill weed, and lemon juice. To assemble the pita sandwiches, place one romaine lettuce leaf inside each pita half. Scoop 5 tablespoons of tuna salad mixture (1/3 of recipe) into each pita half. Insert 2 triangles of American cheese into each pita half. Place 2 slices of tomato and 2 slices of cucumber in the pita sandwich. Garnish with two olives. Wrap in plastic wrap and chill until serving time.

Yield: 3 pita sandwich halves. Serving size: 1 pita sandwich half.

Nutrition Facts Per Serving:
Calories: 237, Carbohydrates: 23 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 678 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 starch, 3 very lean meat. Carbohydrate choices: 1 1/2.


This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.