Fruity Tuna-Salad Pita Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shanelle loves easy-to-make recipes like this one. These sandwiches taste great and pair protein with carbohydrates to keep your energy level up. You can substitute one (9-ounce) can of solid white tuna in water, drained, for the tuna steak. Ingredients:
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 |
Directions:
1. Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.
2. Prepare grill or broiler.
3. 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.
4. 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.
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