Zippy Tuna Sandwich Recipe
Summary
Ingredients
1 6 1/2 ounce can tuna, drained and broken into chunks
1 hard cooked egg, chopped
1/4 cup finely chopped dill pickle
1/4 cup finely chopped celery
2 tablespoons reduced calorie mayonnaise
1 teaspoon prepared mustard
3 lettuce leaves
3 small pita bread rounds, halved
Directions
In a small mixing bowl combine tuna, egg, pickle, celery, mayonnaise, and mustard; mix gently.
Divide among 3 small airtight containers.
Chill overnight.
Store up to 3 days in the refrigerator.
Makes 3 servings.
For each serving, pack 1 lettuce leaf and 2 pita bread halves in separate small clear plastic bags.
Carry with 1 container of the tuna mixture in an insulated lunch box with a frozen ice pack.
Divide among 3 small airtight containers.
Chill overnight.
Store up to 3 days in the refrigerator.
Makes 3 servings.
For each serving, pack 1 lettuce leaf and 2 pita bread halves in separate small clear plastic bags.
Carry with 1 container of the tuna mixture in an insulated lunch box with a frozen ice pack.
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