Fruity Tuna Salad in Pita Bread Sandwich

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 26 April, 2013

Fruity Tuna Salad in Pita Bread Sandwich
prepTime cookTime
10 minutes 10 minutes
Serves rating
4
Fruity Tuna Salad in Pita Bread Sandwich
  • 4.00 / 5 5
6 votes, 4.0 avg. rating (82% score)

Summary

Juniorchef-Fruity Tuna Salad in Pita Bread Sandwich a good and delicious recipe at any time of day, recipe indludes Egg, Lemon juice, Tuna steak, Olive oil, Celery, Raisins, Mayonnaise, onion, mustard, Pineapple, Whole-wheat pitas, Iceberg lettuce, Tomato

Ingredients

  • Egg, hard-cooked    :- 1
  • Lemon juice    :- 1 teaspoon / 5 ml
  • Dash of black pepper
  • Tuna steak    :- 225 grams
  • Olive oil for cooking
  • Celery, diced    :- 1/4 cup / 25 grams
  • Raisins    :- 1/4 cup / 35 grams
  • Green onions, minced    :- 2 tablespoons / 30 grams
  • Mayonnaise    :- 3 tablespoons
  • Dijon mustard    :- 1 teaspoon /
  • Pineapple canned, drained and diced    :- 225 grams
  • Whole-wheat pitas, cut in half    :- 2 (5-inch)
  • Iceberg lettuce, torn    :- 1 1/3 cups / 100 grams
  • Tomato slices    :- 8 (1/4-inch-thick)

Accompaniments

  • Grapes

Preparation

  1. Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.
  2. Prepare grill or broiler.
  3. Sprinkle the lemon juice and pepper over tuna. Place the tuna on a grill or broiler rack coated with olive oil; cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna.
  4. Combine tuna, diced egg white, celery, and the next 5 ingredients (celery through pineapple) in a bowl. Line each pita half with 1/3 cup lettuce and 2 tomato slices. Divide the tuna mixture evenly among pita halves.
Fruity Tuna Salad in Pita Bread Sandwich
Print

Recipe type: Lunch, Sandwich
Cuisine: World, Indian, American, Continental
Author:
Serves: 4
Juniorchef-Fruity Tuna Salad in Pita Bread Sandwich a good and delicious recipe at any time of day, recipe indludes Egg, Lemon juice, Tuna steak, Olive oil, Celery, Raisins, Mayonnaise, onion, mustard, Pineapple, Whole-wheat pitas, Iceberg lettuce, Tomato
Ingredients
  • Egg, hard-cooked :- 1
  • Lemon juice :- 1 teaspoon / 5 ml
  • Dash of black pepper
  • Tuna steak :- 225 grams
  • Olive oil for cooking
  • Celery, diced :- ¼ cup / 25 grams
  • Raisins :- ¼ cup / 35 grams
  • Green onions, minced :- 2 tablespoons / 30 grams
  • Mayonnaise :- 3 tablespoons
  • Dijon mustard :- 1 teaspoon /
  • Pineapple canned, drained and diced :- 225 grams
  • Whole-wheat pitas, cut in half :- 2 (5-inch)
  • Iceberg lettuce, torn :- 1⅓ cups / 100 grams
  • Tomato slices :- 8 (1/4-inch-thick)
  • Accompaniments
  • Grapes
Instructions
  1. Preparation
  2. Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.
  3. Prepare grill or broiler.
  4. Sprinkle the lemon juice and pepper over tuna. Place the tuna on a grill or broiler rack coated with olive oil; cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna.
  5. Combine tuna, diced egg white, celery, and the next 5 ingredients (celery through pineapple) in a bowl. Line each pita half with ⅓ cup lettuce and 2 tomato slices. Divide the tuna mixture evenly among pita halves.

 

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