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| Tuna Salad Pita Sandwiches serves 6 (total fat--2.33g /serving) | |
|---|---|
| 3 green onions, finely chopped | 1 61/2-ounce can tuna in water, drained and rinsed |
| 2 tablespoons finely chopped celery | 2 tablespoons finely chopped green pepper |
| 2 tablespoons finely chopped parsley | 3 tablespoons reduced-calorie mayonnaise |
| 1 medium carrot, shredded | 2 tablespoons Salsa or picante sauce |
| Freshly ground black pepper to taste | 1 small tomato, finely chopped |
| 3 whole-wheat pitas, approximately 7 inches in diameter | |
| Accompaniments | |
|---|---|
| 1 medium tomato, sliced | 6 fresh mushrooms, sliced |
| 1/2 cup alfalfa or bean sprouts (optional) | 6 lettuce leaves, rinsed and dried |
| 6 sprigs parsley |
Combine all ingredients except pitas and the accompaniments. Mix well. Refrigerate for at least 1 hour. Cut each pita in half. Line each pita with a leaf of lettuce, a slice of tomato, mushroom slices and sprouts. Add tuna salad and garnish with a sprig of parsley. ENJOY
