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~ Super-Easy Skinny Tuna Salad Pita Sandwiches ~

IMG_4367Nothing fancy.  Certainly not gourmet.  Just a quick and easy-to-make lunch made from ingredients you most-likely have on hand in your pantry -- and it'll keep you smiling all afternoon too.  Why?  Because besides being loaded with fat-free protein (from tuna packed in water and hard-cooked eggs) it's filling and packed-full of flavor (from all the wonderful spices in your favorite "lite" Italian dressing) and texture (from crunchy celery, onion and lettuce), plus, it's light -- a refreshing break from calorie-packed carbohydrates.  It's never to early to "think Spring".

IMG_4380Filling, packed-full of flavor & texture -- & light on calories too:

IMG_4332For the tuna salad:

1  12-ounce can packed-in-water Starkist albacore tuna, well-drained and chunked

3  ounces diced celery (about 1/2 cup)

2  ounces diced yellow or sweet onion (about 1/3 cup)

1/2  teaspoon coarse-grind black pepper

2  extra-large eggs, hard-cooked, peeled and chopped

6-8  tablespoons Wishbone light Italian salad dressing

IMG_4364Four ingredients for the skinny-tuna pita sandwiches:

4  white or whole wheat pita pockets, cut into 8 halves

1 1/2-2  cups iceberg or romaine lettuce, chopped or torn into small bite-sized pieces

4-6  small thin-sliced Campari tomatoes

4  cups chilled skinny tuna salad, from above recipe

IMG_4333 IMG_4333 IMG_4333 IMG_4333 IMG_4333 IMG_4333~Step 1.  To make the tuna salad, open and place the tuna on a paper-towel-lined plate, long enough to drain all excess liquid, 3-4 minutes.  Using your fingertips, pull the tuna into bite-size pieces, transferring them to a medium bowl as you work. Dice the celery and onion, adding them to the bowl with the tuna.  Add the black pepper and six tablespoons of the light-Italian dressing.  Using a large rubber spatula, gently fold the mixture together, to thoroughly combine.  Add the chopped hard-cooked eggs.  Using the same spatula, gently fold the eggs into the mixture.  Refrigerate tuna salad until well-chilled, 2-4-6 hours or overnight.  Once chilled, give it a taste and add additional Italian dressing if desired.

IMG_4375 IMG_4375~ Step 2.  To assemble the pita sandwiches, split the pita pockets in half and gently open each half. Add a bed of lettuce pieces, then 3-4 tomato slices to each half.  Scoop a few (4-6) generous tablespoons tuna salad into each half and serve. 

It's never to early to "think Spring":

IMG_4370Super-Easy Skinny Tuna Salad Pita Sandwiches:  4 cup tuna salad/enough for 4 full-size pita sandwiches/8 pita sandwich halves.

Special Equipment List:  paper towelsls; cutting board; chef's knife; large rubber spatula

6a0120a8551282970b0240a49d3041200dCook's Note:  Occasionally my dad would fix his version of tuna salad. On a large platter, he'd make a bed of soft lettuce leaves, then add a layer of tomato slices followed by a sliced cucumber.  He'd scatter a lightly-drained can of chilled tuna-packed-in-oil over the veggies, followed by a few dollops of cottage cheese.  His creation ended with a sprinkling of salt and black pepper. Mom would make some rye toast, put a pitcher of iced tea on the table and lunch was served.  It wasn't fancy, but our family of four loved it. Try my twist and mixed-up version of Dad's deconstructed tuna salad:   ~ Lighten Up w/a Refreshing Tuna-Mac Garden Salad ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)


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