Lemon Basil Tuna Pockets Recipe
Ingredients
| Spring water | 2 Can (10oz), drained | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Basil | 2 Tablespoon, chopped | |
| 2 tablespoons commercial oil-free Italian dressing | ||
| Lemon juice | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| 1/4 teaspoon salt-free lemon-pepper seasoning | ||
| Garlic | 1 Clove (5gm), minced | |
| 6 green leaf lettuce leaves | ||
| 6 tomato slices (1/4 inch thick) | ||
| 3 (6-inch) whole wheat pita bread rounds, cut in half crosswise | ||
Directions
Combine first 3 ingredients in a bowl; stir well.
Combine basil and next 5 ingredients; stir well.
Pour over tuna mixture; stir well.
Cover and refrigerate at least 1 hour.
Just before serving, place 1 lettuce leaf and 1 tomato slice in each pita half; spoon tuna mixture into pitas.
Combine basil and next 5 ingredients; stir well.
Pour over tuna mixture; stir well.
Cover and refrigerate at least 1 hour.
Just before serving, place 1 lettuce leaf and 1 tomato slice in each pita half; spoon tuna mixture into pitas.
Chef
