Mediterranean Tuna Pitas
Serve with baked chips.

Servings: 4

• 1 teaspoons olive oil
• 1 teaspoons balsamic vinegar
• 4 warmed pita bread pockets *
• 2 - 6 ounce cans water pack tuna, drained and flaked
• 1/3 cup sun-dried tomatoes packed in oil, drained
• 1/4 cup green olives or ripe olives, sliced
• 1/4 cup red onions or sweet Spanish onions , finely chopped
• 1/4 cup red bell peppers, finely chopped (optional)
• 3 tablespoons fat free mayonnaise
• 2 teaspoons capers (more to taste)
• 1/4 teaspoon fresh ground black pepper
• 4 green leaf lettuce leaves

Combine olive oil and vinegar in a small bowl; brush oil mixture inside pita pockets. Combine tuna and the rest of the ingredients (except lettuce). Place 1 lettuce leaf in each pita pocket. Top the lettuce evenly with tuna mixture. Serve immediately.

* May use whole grain bread or if you are watching carbs, wrap in lettuce leaves.

Per Serving: 337 Calories; 7g Fat (17.7% calories from fat); 1g Saturated Fat; 29g Protein; 42g Carbohydrate; 6g Dietary Fiber; 26mg Cholesterol; 946mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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