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Garden Tuna Salad

1 can (6 ounces) tuna packed in water, drained 
1 medium carrot, chopped 
1 rib celery, chopped 
1/2 cup reduced-fat Monterey Jack cheese cubes (1/4 inch each) 
1/4 cup frozen green peas, thawed and drained 
1/4 teaspoon dried parsley flakes 
1/3 cup prepared reduced-fat Italian salad dressing 
2 pita bread rounds (2 ounces each) 
4 lettuce leaves 
4 tomato slices 

Place tuna in large bowl; break into chunks
Add carrot, celery, cheese, peas and parsley; toss to blend
Pour dressing over tuna mixture; toss lightly to coat
Cut each pita in half crosswise; gently open
Place lettuce leaf and tomato slice in each pita half
Divide tuna salad evenly among pita pockets
Hint Get in the healthy habit of purchasing reduced-fat and fat-free salad dressings and condiments. Most supermarkets offer a wide variety of great flavors to choose from, and you'll be cutting a significant amount of fat and calories from your diet

Food exchange 1-1/2 Starch 2 Meat
(1 pita half with about 1/2 cup tuna salad, 1 lettuce leaf and 1 tomato slice) 
Calories 213 Calories from Fat 23 % Total Fat 6 g Saturated Fat 2 g 
Cholesterol 24 mg Carbohydrate 22 g Fiber 4 g Protein 19 g Sodium 605 mg

Courtesy Diabetic Cooking

Serves 4