Crunchy Tuna Pockets
Crunchy Tuna Pockets offer a delightful combination of flaky tuna, crisp vegetables, and toasted pecans, all packed into pita pockets. Perfect for picnics, summer gatherings, or quick lunches, this flavorful dish is easy to prepare and sure to impress with its fresh, crunchy texture and savory taste.
Ingredients
- 6 1/2 oz. can water packed white tuna ⓘ
- 1 1/2 cups shredded cabbage ⓘ
- 1/4 cup shredded carrots ⓘ
- 1/4 cup diced celery ⓘ
- 1/4 cup diced green pepper ⓘ
- 1/4 cup chopped pecans, toasted ⓘ
- 1/4 cup plus 2 tablespoons reduced calorie mayo ⓘ
- 1 teaspoon lemon juice ⓘ
- 1/4 teaspoon dried dill weed ⓘ
- 3 (6-inch) pita bread rounds ⓘ
Instructions
- Rinse the tuna in a colander for 1 minute; let drain for 1 minute.
- Combine the drained tuna with shredded cabbage, shredded carrots, diced celery, diced green pepper, and toasted chopped pecans. Toss gently to mix.
- In a small bowl, combine reduced calorie mayo, lemon juice, and dried dill weed.
- Toss the mayo mixture gently with the tuna and vegetable mixture. Cover and chill for 1 hour or until ready to serve.
- When ready, spoon the tuna mixture into halved pita bread rounds to form pockets.
- Garnish with celery leaves before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).