Tuna Salad Pita

 If you don’t feel like cooking, this tuna salad pita is a great no-cook meal! Ready in less than 10 minutes, and filled with protein and veggies, these tuna pita pockets are perfect for a quick and easy lunch or dinner.

If you love tuna salad and you love pita pockets, you’re going to love these tuna salad pita sandwiches. Unlike traditional tuna salad, which is very rich and heavy, these healthy tuna pita pockets are light, bright, and full of flavor.

TUNA SALAD PITA INGREDIENTS & SUBSTITUTIONS

• Canned Tuna – The recipe calls for water-packed canned tuna, but you can use oil-packed tuna if you prefer.
• Pita – You can use a plain or whole wheat pita.
• Romaine Lettuce – To add some leafy greens. You could also use iceberg lettuce, butterhead lettuce, arugula, or spinach.
• Tomato – To add a pop of sweetness. The recipe calls for cherry tomatoes, but grape or diced whole tomatoes would also work.
• Celery – To add some crunch, diced cucumber would also work well.
• Red Onion – To add some color and bite.
• Mayonnaise – To make the creamy dressing. If you don’t like mayo, you can use plain yogurt or plain Greek yogurt instead.
• Red Wine Vinegar – To balance the dressing, lemon juice would also work.
• Dijon Mustard – To add some flavor.
• Dill – To add more flavor.
• Parsley – To add some freshness.
• Salt and Pepper – To season.

Ingredients

• 1 can water-packed tuna, drained
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar, or lemon juice
• 1 teaspoon dried dill
• 2 cups romaine lettuce, finely chopped
• 1/2 cup cherry tomatoes, quartered
• 1 rib celery, diced
• 2 tablespoons red onion, thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 1 whole wheat pita, or regular
• Salt
• Black pepper

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Instructions

1. In a medium bowl, add the mayonnaise, Dijon mustard, red wine vinegar, dried dill, and a pinch of salt and black pepper, and whisk until well combined.
2. To the same bowl, add the lettuce, tuna, tomatoes, celery, red onion, and parsley, and then – using tongs or your hands – toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper to taste.
3. Optional: If you prefer a warm pita, you can warm your pita in an oven at 350°F for a few minutes or in the microwave for 15-30 seconds.
4. Place the pita on a cutting board and slice it in half, then use your hands to open each side to create a pocket. Then fill each side of the pocket with the tuna salad mixture.
5. Serve immediately and enjoy!

Nutrition

• Serving Size: 1 pita
• Calories: 537 calories
• Sugar: 6 grams
• Fat: 25 grams
• Carbohydrates: 45 grams
• Fiber: 8 grams
• Protein: 33 grams

Đăng bởi quangtien30 lúc lúc April 05, 2024 0 bình luận