This tuna salad keeps in the fridge for up to one week. When you're ready to enjoy it for lunch, spread the tuna salad in pita pockets and add lettuce and tomato.
Recipe by MyRecipes September 2015
Credit: Ryan Benyi
478 calories; fat 23g; saturated fat 3g; protein 34g; carbohydrates 39g; fiber 6g; cholesterol 66mg; sodium 944mg.