Fruity Tuna-Salad Pita Sandwiches

Fruity Tuna-Salad Pita Sandwiches Recipe
Becky Luigart-Stayner
Shanelle loves easy-to-make recipes like this one. These sandwiches taste great and pair protein with carbohydrates to keep your energy level up. You can substitute one (9-ounce) can of solid white tuna in water, drained, for the tuna steak.


4 servings (serving size: 1 pita half)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 22 %
Fat 5.5 g
Satfat 1.4 g
Monofat 1.7 g
Polyfat 1.4 g
Protein 17.9 g
Carbohydrate 26.6 g
Fiber 1.9 g
Cholesterol 75 mg
Iron 2.1 mg
Sodium 218 mg
Calcium 47 mg


1 hard-cooked egg
1 teaspoon lemon juice
Dash of black pepper
1 (8-ounce) tuna steak
Cooking spray
1/4 cup diced celery
1/4 cup raisins
2 tablespoons minced green onions
3 tablespoons reduced-fat mayonnaise
1 teaspoon Dijon mustard
1 (8-ounce) can unsweetened pineapple tidbits, drained
2 (5-inch) whole-wheat pitas, cut in half
1 1/3 cups torn Bibb lettuce
8 (1/4-inch-thick) tomato slices


Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.

Prepare grill or broiler.

Sprinkle the lemon juice and pepper over tuna. Place the tuna on a grill or broiler rack coated with cooking spray; cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna.

Combine tuna, diced egg white, celery, and the next 5 ingredients (celery through pineapple) in a bowl. Line each pita half with 1/3 cup lettuce and 2 tomato slices. Divide the tuna mixture evenly among pita halves.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

September 2000
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