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Vegetable Tuna Pockets

Prep time 14 mins
Yield 4 servings.

Ingredients

  • 1 (6-ounce) can low-sodium, low-fat chunk white tuna in spring water, drained
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 1/2 cup seeded, finely chopped cucumber (about 1/2 small)
  • 1/2 cup seeded, finely chopped tomato (about 1/2 medium)
  • 1/4 cup plus 2 tablespoons fat-free Caesar salad dressing, divided
  • 2 (8-inch) pita bread rounds, cut in half crosswise
  • 3/4 cup shredded iceberg lettuce
  • 2 tablespoons sliced ripe olives

Nutrition Information

  • calories 188
  • caloriesfromfat 9 %
  • fat 1.9 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.5 g
  • carbohydrate 29.9 g
  • fiber 3.8 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 543 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a bowl; stir in 1/4 cup dressing. Spoon tuna mixture evenly into pita halves; top evenly with lettuce, remaining 2 tablespoons dressing, and olives. Serve immediately.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook