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Zippy Tuna Sandwich




Source of Recipe


Just Recipes


List of Ingredients




1 6½-ounce can tuna (water pack),
drained and broken into chunks
1 hard-cooked egg, chopped
¼ cup finely chopped dill pickle
¼ cup finely chopped celery
2 tablespoons reduced-calorie mayonnaise
1 teaspoon prepared mustard
3 lettuce leaves
3 small pita bread rounds, halved


Recipe



In a small mixing bowl combine tuna, egg, pickle, celery, mayonnaise, and mustard; mix gently.

Divide among 3 small airtight containers. Chill overnight. Store up to 3 days in the refrigerator.

For each serving, pack 1 lettuce leaf and 2 pita bread halves in separate small clear plastic bags. Carry with 1 container of the tuna mixture in an insulated lunch box with a frozen ice pack.

To serve, place some lettuce and tuna mixture into each pita bread half.

YIELD: 3 Servings