By Mayo Clinic Staff
Canned tuna is a good source of low-fat protein and provides many vitamins and minerals, including selenium, iron, magnesium, phosphorus, vitamin B-12 and niacin. Here it's served with chopped vegetables in pita bread for a quick lunch or light dinner.
Number of servings
· 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 size :1 pita half
· Total carbohydrate 23 g
· Dietary fiber 4 g
· Sodium 357 mg