Zippy Tuna
2 T Dijon mustard
2 T reduced fat mayo
½ cup chopped red onion
½ cup chopped red pepper
½ cup chopped yellow pepper
½ cup chopped celery
1 12 oz can white tuna in water, drained
Black pepper
4 6 in whole-wheat pita pockets
½ cup chopped spinach
½ cup sliced mushrooms
1. Whisk the mayo and mustard together in a medium bowl
2. Add the onions, peppers, celery, tuna, and peppers-mix well-set aside to let flavors develop (refridge for later if not ready to make pitas)
3. Cut pitas in half crosswise and stuff each with spinach, mushrooms and tuna.
Serves four
oh yum, that looks good! I like the idea of dijon mustard... I haven't made tuna salad in a long time, but I used to dice an apple and mix it in. I got my first copy of "Joy of Cooking" in 1973, and my sister (a talented, creative cook)annotated for me here and there. Next to a recipe for banana bread, she wrote "great for tuna sandwiches"--I have to admit I never tried that combo, but I'll bet it's good. My very fave tuna sandwiches are double decker--one deck tuna salad, the other BLT...decadent but fantastic.
ReplyDeleteYummo!
ReplyDeleteI think tuna salad on banana bread sounds delish--but of course tuna salad is one of my fave foods so I like it on most anything! Tuna and BLT--pure heaven!
ReplyDeleteAD found a superb tuna waldorf sandwich recipe that has curry powder in it! So tasty.. We go lighter on the mayo and skip the cheese and croissants because we love it in butter lettuce as wraps! http://allrecipes.com//Recipe/darras-famous-tuna-waldorf-salad-sandwich-filling/Detail.aspx
ReplyDelete