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Under-the-sea pockets

Preparation time: 10 minutes

 

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

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
  Carbohydrate: 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.

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