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Tuna Salad Pita Sandwiches

Source of Recipe

�American Heart Assoc. Low-Fat, Low Cholesterol Cookbook
Tuna Salad Pita Sandwiches
Plan ahead�needs to chill for at least 1 hour.
Serves: 6�

1 can (6-1/2 oz.) tuna in spring water, drained and rinsed
3 green onions with tops, finely chopped
2 T. finely chopped celery
2 T. finely chopped fresh parsley
1 medium carrot, shredded
1 small tomato, finely chopped
2 T. finely chopped green pepper
3 T. reduced-fat mayonnaise
2 T. Salsa (See Sauces) OR picante sauce
Freshly ground pepper to taste
3 whole-wheat pitas, approximately 7-in. in diameter

ACCOMPANIMENTS:
6 lettuce leaves, rinsed and dried
1 medium tomato. sliced
6 fresh mushrooms, sliced
1/2 c. alfalfa or bean sprouts (optional)
6 sprigs parsley

Combine the first 10 ingredients. Mix well. Refrigerate for at least 1 hour. Cut each pits in half to form pockets. Line each half with a lettuce leaf, a slice of tomato, mushroom slices and sprouts. Add tuna salad and garnish with a sprig of parsley.

One 1/2 pita equals: 178 calories�13 gm protein�27 gm carbohydrate�2 gm fat (0 saturated)�20 gm cholesterol�326 mg sodium