Ingredients
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6 ounces albacore tuna in water or 6 ounces light chunk tuna in water
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1⁄4 1/4 cup low-fat mayonnaise or 1/4 cup mayonnaise
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1⁄2 tablespoon lime juice
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1⁄4 teaspoon lime zest
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1 teaspoon curry powder
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3 tablespoons celery
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2 tablespoons red onions
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1⁄4 cup currants or 1/4 cup raisins
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1⁄4 cup granny smith apple
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2 tablespoons basil leaves
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4 -6 leaves bibb lettuce (or whatever lettuce you prefer)
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1 - 1 1⁄2 whole wheat pita bread
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Directions
Prep Time: 20 m | Cook Time: 10mins | Serves: 2-3
Curried Tuna Pita Pockets, A crunchy flavor packed tuna salad that would work great for lunch or a light supper The original recipe first appeared in Jolie Warner’s take a can of tuna and as presented includes my modifications What distinguishes this recipe is the addition of fresh basil which adds a sweet grassy flavor in contrast to the heat of the curry Serve sandwiches with a crispy salad and enjoy You could also turn this into an entree salad and serve pita wedges on the side As presented, this is intended to be eaten shortly after preparation If you are planning to chill it a few hours, I would suggest scaling back the curry powder as the flavor grows stronger and overshadows the other flavors in the salad ”, I really enjoyed this sandwich for lunch today It was a bit like coronation chicken (but with tuna, obviously) which is a dish I really enjoy but the basil was something I never would have thought to add and it gave it a different lift I used a medium curry powder because I am a spice wimp and it was all well balanced for my taste buds , Wonderful flavors, easy to put together! This made us a wonderful lunch I used hot Madras curry powder and the recipe provided a filling for 3 small whole wheat pita’s
Many thanks for this recipe Toni!
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Steps
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In a medium sized bowl combine the mayonnaise, lime juice, lime zest and curry powder. |
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Add all remaining ingredients except the lettuce and pita. Mix until combined. |
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Split pitas and add one or two lettuce leaves. Add a scoop of tuna salad. |
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