A great alternative to a traditional summer sandwich, these lightly filled pita pockets are cheap, quick and easy to eat! The filling reminds me of summer with a sweet refreshing taste great for picnics or lunch boxes.
Great outdoor food!
RECIPE: Pickled tuna filled pockets stuffed with summer vegetables served in wholemeal seasoned Pita Bread.
Servings: Makes 4 servings.
You will need:
1 can Tuna in water
1/2 cup chopped drained sweet pickles
3 tablespoons plain nonfat yogurt
3 tablespoons light mayonnaise
1 red bell pepper
1/2 cup chopped sweet onion
1/2 cup chopped peeled cored Granny Smith apple
2 teaspoons apple cider vinegar
2 cups thinly sliced red leaf lettuce
4 Wholemeal pita breads, halved, pockets opened
To make...
1. Mix the Tuna, Pickles, Yogurt and Mayo in small bowl
2. Season tuna mixture with salt and pepper
3. Mix the sliced bell pepper, onion, and apple in medium bowl
4. Add half of vegetable mixture to tuna mixture and stir to blend
5. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper
6. Place a few leaves of lettuce in each pita half
7. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half
8. Place 2 pita halves on each of 4 plates and serve.
These make a great alternative to a sandwich and are just as healthy in the wholemeal version... they also fill you up without leaving that bloated feeling.
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