Tuna Salad Pita Sandwiches
Pineapple and Blueberries
Ingredients
- ¼ cup pine nuts
- 4 (5-oz) cans wild-caught albacore tuna in water, drained
- ¼ cup reduced-fat mayonnaise
- 1 Tbsp white wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup thinly sliced fresh basil
- 8 small green leaf lettuce leaves
- 2 whole wheat pita bread rounds, halved crosswise
Instructions
- Toast pine nuts in a dry skillet over medium-high heat 4 to 5 minutes or until golden and fragrant.
- Stir together tuna, mayonnaise, vinegar, salt, and pepper in a bowl. Stir in basil and pine nuts.
- Stuff lettuce and tuna mixture into pita halves.
Side Dish Ingredients
- 1 (12-oz) container cubed pineapple
- 1 (4.4-oz) pkg blueberries
Side Dish Instructions
- Toss together pineapple and blueberries in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
330
|
60
|
390
|
| Fat (g) | 12 | 0 | 12 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 20 | 16 | 36 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 531 | 1 | 532 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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