Fruity Tuna Salad Pitas
Portion size: 4
Ingredients
- • ¼ cup (60 mL) reduced-fat mayonnaise
- • ¼ cup (60 mL) Balkan-style plain yogurt
- • 2 tbsp (30 mL) chopped fresh dill
- • 1 tbsp (15 mL) Dijon mustard
- • 2 cans (6 oz/170 g each) sodium- reduced water-packed solid white tuna, drained
- • ½ cup (125 mL) shredded old Cheddar cheese
- • 2 tbsp (30 mL) chopped dried cranberries
- • 4 small (6-inch/15 cm) multigrain pita pockets, (such as Pita Break)
- • 1 cup (250 mL) alfalfa sprouts
Instructions
- In bowl, stir together mayonnaise, yogurt, dill and mustard until smooth. Stir in tuna, Cheddar cheese and cranberries.
- Halve pitas and open to form pockets. Divide tuna mixture among pockets; top with sprouts.
- Additional information :
- Change It Up
- Tuna and Apple Pitas
- Replace dried cranberries with ½ cup diced Granny Smith apple.
- Source : Canadian Living Magazine:September 2012