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“These pita pockets are a welcome change from traditional sandwhiches. I never thought that tuna and pineapple would go well together, but it does. They are great for lunch, or even for dinner. This is a great recipe for 1-2 people.”
READY IN:
5mins
SERVES:
2-4
YIELD:
4 4
UNITS:
US

Ingredients Nutrition

  • 170 g canned tuna, 1 tin (drained)
  • 14 ounces canned crushed pineapple (drained)
  • 12 cup shredded lettuce
  • 2 ounces cheddar cheese (grated, I use low fat)
  • 2 tablespoons mayonnaise (I use light)
  • 2 whole wheat pita bread, cut in half

Directions

  1. Mix tuna, pineapple, lettuce, cheese and mayonnaise together.
  2. Fill each half pita pocket with 1/4 of tuna mixture.
  3. Serve hot or cold. To serve hot, place in preheated oven at 325°F for 15 minutes or until centers are warm. Or microwave on high, uncovered, for 90 seconds (for all pockets: reduce time if heating only one).

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