Recipes From Comfort Food Kitchen
Tuna Salad in Pita Pockets
A version of the classic tuna salad sandwich.
Serves 2
Ingredients:
1 can solid white tuna (6 oz)
1 tablespoon lemon juice
1 tablespoon minced red onion
1 tablespoon dill pickle relish
1 small garlic clove, minced
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
Salt and pepper to taste
2 Pita pockets
Directions:
1. Open the can of tuna and drain by pressing the lid against the tuna over the sink.
2.
Put the tuna in a medium sized bowl and shred using a fork.
3.
Add the other ingredients to the bowl and mix well.
4.
Chill in the refrigerator.
5.
Cut a pita in half and fill each half with the tuna salad.
Notes:
1. Add chopped walnuts, cxhopped black olives or minced celery for a different texture and taste.
2.
Used diced apple instead of the pickle relish.
3.
Use whole wheat or white bread instead of the pita bread.
4.
This recipe can be put into a small bowl, covered with plastic wrap and refrigerated for up to 3 days.
