Healthy Garden Tuna Salad Recipe | Easy & Quick

INGREDIENTS

1 can (6 ounces) tuna packed in water, drained 1 medium carrot, chopped 1 stalk celery, chopped 1/2 cup reduced-fat Monterey Jack cheese cubes (1/4 inch each) 1/4 cup frozen green peas, thawed and drained 1/4 teaspoon dried parsley flakes 1/3 cup prepared reduced-fat Italian salad dressing 2 pita bread rounds (2 ounces each) 4 lettuce leaves 4 tomato slices

PREPARATION:

1. Place tuna in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend.
2. Pour dressing over tuna mixture; toss lightly to coat.
3. Cut each pita in half crosswise; gently open. Place lettuce leaf and tomato slice in each pita half. Divide tuna salad evenly among pita pockets.

Hint Get in the healthy habit of purchasing reduced-fat and fat-free salad dressings and condiments. Most supermarkets offer a wide variety of great flavors to choose from, and you'll be cutting a significant amount of fat and calories from your diet. This recipe appears in: Sandwiches NUTRITIONAL INFORMATION: Serving Size: 1 pita half with about 1/2 cup tuna salad, 1 lettuce leaf and 1 tomato slice Sodium 605 mg Protein 19 g Fiber 4 g Carbohydrate 22 g Cholesterol 24 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 23 % Calories 213 DIETARY EXCHANGE: Meat 2 Starch 1-1/2