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Tuna pita pockets

Medically reviewed on Sep 15, 2017

Serves 6

Dietitian Tip

This recipe calls for low-sodium water-packed tuna, which has about 200 milligrams less sodium than regular water-packed tuna.


  • 1 1/2 cups shredded romaine lettuce
  • 3/4 cup diced tomatoes
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped broccoli
  • 1/4 cup finely chopped onion
  • 2 cans (6 ounces each) low-salt white tuna packed in water, drained
  • 1/2 cup low-fat ranch dressing
  • 3 whole-wheat pita pockets, cut in half


In a large bowl, add the lettuce, tomatoes, peppers, carrots, broccoli and onions. Toss to mix evenly.

In a small bowl, add the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.

Scoop 3/4 cup of the tuna salad into each pita pocket half and serve immediately.

Nutritional Analysis (per serving)

Serving Size1 pita half
Carbohydrate23 g
Cholesterol17 mg
Fiber4 g
Protein18 g
Sodium378 mg
Monounsaturated Fat0.6 g
Saturated Fat1 g
Total Fat5 g

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