TUNA SALAD PITA SANDWICHES
Source: American Heart Association Low-Fat, Low-Cholesterol Cookbook, Second Edition: Heart-Healthy, Easy-to-Make Recipes That Taste Great

TUNA SALAD:
6 1/2-ounce can tuna in spring water, drained and rinsed
1 medium carrot, shredded
3 green onions (green and white parts), finely chopped
3 tablespoons fat-free, cholesterol-free mayonnaise
2 tablespoons finely chopped celery
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green pepper
2 tablespoons low-sodium salsa or picante sauce
Freshly ground pepper to taste
TO ASSEMBLE:
3 (7-inch) whole-wheat pitas
6 lettuce leaves
1 medium tomato, cut into 6 slices
6 fresh medium mushrooms, sliced
1/2 cup fresh alfalfa or bean sprouts (optional)
6 fresh parsley Sprigs (optional)

In a medium bowl, combine all tuna salad ingredients. Mix well. Cover and refrigerate for at least 1 hour.

Cut each pita in half. Line each half with a leaf of lettuce, a slice of tomato, mushroom slices, and sprouts. Spoon tuna salad into pitas and garnish each pita half with a sprig of parsley.

Servings: 6
Per serving: Calories 158, Protein 12g, Carbohydrate 26 g, Total Fat 1 g, Saturated Fat 0 g, Polyunsaturated Fat 1 g Monounsaturated Fat 0 g, Cholesterol 8 mg, Sodium 277 mg