A tuna sandwich is a quick and easy lunch but the trick is to find a twist on this traditional dish. In this recipe from the August issue of Bon Appetit magazine, Granny Smith apples and cider vinegar are added to give the sandwich a sweet kick.
Tuna, Pickle and Chopped-Vegetable Pita Sandwiches
1 six-ounce can tuna in water, drained
1/2 cup chopped drained sweet pickles
3 tablespoons plain nonfat yogurt
3 tablespoons light mayonnaise
1 red bell pepper, chopped
1/2 cup chopped sweet onion
1/2 cup chopped, peeled cored Granny Smith apple
2 teaspoons apple cider vinegar
2 cups thinly sliced red leaf lettuce
4 pita breads, halved, pockets opened
Mix first four ingredients in a small bowl. Season tuna with salt and pepper. Mix bell pepper, onion and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.
Makes 4 servings.
Nutrition information per serving: 304 cal., 5 g total fat (1 g saturated fat), 17 mg. chol.
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