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Tuna Salad Pockets

Tuna and fresh vegetables in pocket pita bread makes a fun and nutritious lunch or supper.

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Serves 4

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12 ounces tuna canned in water
2 tablespoons & 2 teaspoons mayonnaise
8 green onions
2 stalks celery
4 ounces tomato
4 handfuls sprouts
4 slices whole wheat pita bread

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Directions

  1. Drain tuna, place in a bowl and mix with mayonnaise
  2. Slice green onions, celery and tomatoes.
  3. Cut pita bread in half and open the center. Spoon tuna mixture evenly into each half and top with vegetables.
Nutritional Information for Tuna Salad Pockets
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