Tuna Salad Pitas
This is not your same old tuna salad sandwich!

Servings: 5

• 9 ounces white alabacore tuna packed in spring water, drained, and flaked
• 1/2 cup diced seeded tomato
• 1/2 cup diced seeded cucumber, unpeeled
• 1/4 cup plus 2 tablespoons fat-free, cholesterol-free or light, reduced-calorie mayonnaise dressing
• 1/4 cup sliced green onions
• 1/4 cup plain nonfat or low-fat yogurt
• 1 tablespoon finely snipped fresh cilantro
• 1/2 teaspoon grated lemon zest
• dash of red hot-pepper sauce
• five 6 inch whole-wheat pita breads
• 5 small pieces of leaf lettuce

In a medium bowl, combine tuna salad ingredients. Cover and refrigerate until thoroughly chilled, at least 30 minutes. Split each pita carefully around top edge, about one third of the circumference of the bread. Put lettuce leaf and about 1/2 cup tuna mixture in each pita.

Per Serving: 254 Calories
1g Fat (4.6% calories from fat), Trace Saturated Fat
20g Protein
40g Carbohydrate
2g Dietary Fiber
16mg Cholesterol
735mg Sodium
Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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