Tuna Salad Pockets
Recipe from
Diabetic Living
This version of tuna salad uses a vinaigrette dressing instead of mayonnaise. It also has capers for flavor and almonds for crunch, creating a winning sandwich filler.
Servings:
4 pockets
Total Time:
15 mins
Ingredients
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1 12-ounce cansolid white tuna (water-pack), drainedsee savings
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1/4 cupfinely chopped onionsee savings
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1/4 cupthinly sliced celerysee savings
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1/4 cupshredded carrotsee savings
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1 tablespooncapers, rinsed and drainedsee savings
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2 tablespoonsolive oilsee savings
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2 tablespoonslime juicesee savings
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1 tablespoonDijon-style mustardsee savings
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1 tablespoonchampagne vinegar or white wine vinegarsee savings
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1 1/2 cupstorn mixed salad greenssee savings
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1/2 cupslivered almonds, toastedsee savings
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2large whole wheat pita bread rounds, halved crosswisesee savings
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Directions
1.
In a medium bowl, combine tuna, onion, celery, carrot, and capers; set aside. For vinaigrette: In a small screw-top jar, combine olive oil, lime juice, mustard, and vinegar. Cover and shake well to combine. Pour vinaigrette over tuna mixture; toss gently to combine. Add greens and almonds; toss gently to combine.
2.
Place a pita bread half in each of four shallow salad bowls. Top pita bread halves with tuna mixture. Makes 4 pockets.
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