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Tuna pita pockets

Tuna pita pockets
Tuna Pita Pocket

Canned tuna is a good source of low-fat protein and provides many vitamins and minerals, including selenium, iron, magnesium, phosphorus, vitamin B-12 and niacin. Here it's served with chopped vegetables in pita bread for a quick lunch or light dinner.


  • 1 1/2 cups shredded romaine lettuce 
  • 3/4 cup diced tomatoes 
  • 1/2 cup finely chopped green bell peppers 
  • 1/2 cup shredded carrots 
  • 1/2 cup finely chopped broccoli 
  • 1/4 cup finely chopped onion 
  • 2 cans (6 ounces each) low-salt white tuna packed in water, drained 
  • 1/2 cup low-fat ranch dressing 
  • 3 whole-wheat pita pockets, cut in half 

In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.

In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.

Scoop 3/4 cup of the tuna salad into each pita pocket half and serve immediately

Makes 6 servings

Per serving: 199 calories, 5 g total fat (1 g saturated fat), 23 g carbohydrate, 
15 g protein, 4 g dietary fiber, 357 mg sodium.

Adapted from the Mayo Clinic.