Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 1

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.

Recipe by Cooking Light September 2000

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Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 pita half)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

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 www.choosemyplate.gov.

Nutrition Facts

227 calories; calories from fat 22%; fat 5.5g; saturated fat 1.4g; mono fat 1.7g; poly fat 1.4g; protein 17.9g; carbohydrates 26.6g; fiber 1.9g; cholesterol 75mg; iron 2.1mg; sodium 218mg; calcium 47mg.
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