Recipe by sara
"Three-fourths vegs to one-fourth tuna. Spicy and wholesome! Great on whole wheat pita pockets with spring mix salad tucked in. Spoon onto crackers or make into sandwich; could be mixed into cooled spiral pasta."
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3 (6 ounce) cans
jicama root, peeled and diced
celery, finely chopped
freshly chopped parsley
radishes, cut into matchsticks
2 1/2 tablespoons
Great basic recipe for a tuna/veggie mix, which I serve IN pita halves... going for a different flavor I dice standard pimento olives, fresh garlic, tomato strips (drained well), green leaf lettuce, smoked paprika, season salt, fresh pepper, radish & onions (julienne/thin strips)... split the lite mayo with fat free sour cream and I have yet to use 'steak seasoning' (?), but I often add Sriracha for guys watching football games ... but hey, this is a "make to taste" sandwich... play with it and please yourself! I slap extra sharp shredded cheese (you pick one) and sour cream on top to serve... Oh, 1/2 cup mustard make a different deal a together and in my mind negates the tuna. This cannot be "juicy" or it will melt the pita halves. ENJOY!!
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Tuna Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 78
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