Thursday, May 11, 2017


2 pita breads, cut in half

3 cans (5-oz each) chunk light tuna, drained and flaked
1 tbsp minced onion
1/4 cup shredded carrot
1 tsp finely grated lemon zest, optional
4 lettuce leaves

In a small mixing bowl, combine the tuna, onion, carrot and lemon zest; stir with a fork to blend. Add enough mayonnaise to make mixture of the texture to suit your taste. Line each half of a pita pocket with a lettuce leaf. Divide the tuna salad into 4 parts and use to stuff the lettuce lined pita pockets.

Note: This is a file photo.

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