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Cucumber-Tuna Salad Pitas

Cucumber-Tuna Salad Pitas
  • Prep 15 min
  • Total 15 min
  • Servings 4
This tuna and veggies salad-turned-pita sandwich recipe takes just 15 minutes to make a filling meal.
Updated August 10, 2010

Ingredients

  • 1 pouch (about 7 oz) albacore tuna
  • 1/4 cup reduced-fat mayonnaise or salad dressing
  • 1/4 cup plain fat-free yogurt
  • 1/2 cup chopped cucumber
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh or 1 teaspoon dried dill weed
  • 1 teaspoon salt-free seasoning blend
  • 2 whole wheat pita (pocket) breads (8 inch)
  • 1 cup shredded lettuce
  • 1 small tomato, chopped (1/2 cup)

Steps

  • 1
    In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend.
  • 2
    Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.

  • You can also spread this mixture on whole wheat tortillas and roll up, if you like.
  • For a simple cold lunch on a hot summer day, add a piece of fresh fruit and baked chips.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
470mg
20%
Potassium
370mg
11%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
15%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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