Tuna Pita Pocket

So, I had these two cans of tuna packed in water that I’ve had in the cabinet since… well… they’re not expired, but I’m not certain just exactly when I purchased them.  Maybe in 2010 or 2011?  It was before I started the UAMS Weight Loss Program.  I searched the Internet for some healthy tuna recipes, and I came across this one from the Mayo Clinic:  Tuna Pita Pockets.

Tuna Pita PocketThese dudes have have a full serving of vegetables, a starch exchange, two protein exchanges, and a fat exchange.  On top of that, they’re under 200 calories each!  I made them according to the recipe, including careful portioning and measuring.  Although it calls for 3/4 cup of filling per pocket half, you could easily do 1/2 cup.

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After washing all the vegetables, I shredded the romaine lettuce, dumped in the diced tomatoes from a can, chopped the bell peppers, grated the carrot, chopped the broccoli, and diced the onion.  In a separate bowl, I mixed the tuna with the dressing.  Putting the two together, I portioned and packed the filling separately from the pita so it would keep for a couple of days without making the pita soggy.

This is my second fish dish that would have been a no-go before getting on track, but that I found enjoyable to have a couple of days in a row now.  What do you think?  Would you try it?  What modifications would you make to this recipe?  I wonder how it would taste with raisins added.

What’s in the back of your cabinet?

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2 thoughts on “Tuna Pita Pocket

  1. Sarah Welch says:

    I really like tuna salad made with honey mustard and tons of veggies 🙂 I usually do tomato, cucumber, green onion, and carrot and add baby spinach.

  2. […] ingredients listed, I also threw in about 1/4 cup of diced tomatoes that were left over from the tuna salad pita, and 3/4 cup of cooked, unseasoned quinoa leftover from the pork dish.  Stew is about cleaning out […]

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