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Tuna Salad Pita Sandwiches   serves 6 (total fat--2.33g /serving)
3 green onions, finely chopped 1 61/2-ounce can tuna in water, drained and rinsed
2 tablespoons finely chopped celery 2 tablespoons finely chopped green pepper
2 tablespoons finely chopped parsley 3 tablespoons reduced-calorie mayonnaise
1 medium carrot, shredded 2 tablespoons Salsa or picante sauce
Freshly ground black pepper to taste 1 small tomato, finely chopped
3 whole-wheat pitas, approximately 7 inches in diameter

1 medium tomato, sliced 6 fresh mushrooms, sliced
1/2 cup alfalfa or bean sprouts (optional) 6 lettuce leaves, rinsed and dried
6 sprigs parsley

Combine all ingredients except pitas and the accompaniments. Mix well. Refrigerate for at least 1 hour. Cut each pita in half. Line each pita with a leaf of lettuce, a slice of tomato, mushroom slices and sprouts. Add tuna salad and garnish with a sprig of parsley. ENJOY