Tuna pita pockets

By Mayo Clinic Staff

Dietitian's tip:

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

Serves 6


·        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