I love a nice healthy, filling and satisfying lunch. This is one of those. A ‘trifecta’ of lunches if you will. Of course, this overstuffed pita sandwich can be eaten for dinner too, but it sure makes a great lunch. After all, I am more of a ‘hot’ dinner kind of girl.
I have always enjoyed tuna salad, mostly the Subway variety. Classy, I know. I don’t remember the last time I ordered tuna salad from a restaurant though. I know it’s normally made with fatty mayonnaise and any benefit from eating tuna is instantly negated. So now I make my own healthified version. Nix the mayo, add plenty of colorful veggies, and make it all stick together with mustard (which is naturally super low-cal). Since we’re saving all kinds of calories and fat with this lightened up recipe, don’t forget the mozzarella cheese to top things off.
If you don’t like tuna, I’d imagine this would be just as good made with shredded chicken. I haven’t cooked or made anything with chicken in quite some time, but I say give it a go and let me know how it turns out!
Lightened-Up Tuna Salad Stuffed Pitas
Makes 2 servings
5 ounces chunk light tuna
1 tablespoon yellow mustard
1/4 medium red bell pepper, chopped
1/4 medium yellow onion, chopped
1/2 medium tomato, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup spinach or other mixed greens
1/2 cup shredded mozzarella cheese
1 large whole wheat pita pocket, sliced in half
1. Combine tuna, mustard, bell pepper, onion, tomato, salt and pepper in a medium bowl. Stir well with spoon or fork until all ingredients are evenly distributed.
2. Fill each pita half with half of the spinach first. Then stuff half of the tuna mixture inside, followed by about 1/4 cup of shredded cheese. Use a spoon or fork to press everything tightly inside the pita pocket. Serve immediately. (Optional: Microwave on high for 15-20 seconds to melt the cheese before serving)