Fruity Tuna-Salad Pita Sandwiches

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.

Yield: 4 servings (serving size: 1 pita half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 22%
  • Fat: 5.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 17.9g
  • Carbohydrate: 26.6g
  • Fiber: 1.9g
  • Cholesterol: 75mg
  • Iron: 2.1mg
  • Sodium: 218mg
  • Calcium: 47mg


  • 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


  1. Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.
  2. Prepare grill or broiler.
  3. 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.
  4. 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

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