- 1 can (6-1/8 ounces) tuna, drained and flaked
- 1 Eggland's Best Hard-Cooked Peeled Egg, chopped
- 1 green onion, sliced
- 1/4 cup chopped salted peanuts
- 1/4 cup prepared ranch dressing
- 2 teaspoons lemon juice
- 4 whole wheat pita pocket halves
- 4 lettuce leaves
- In a bowl, combine the tuna, egg, onion, peanuts,dressing and lemon juice. Line each pita half with a lettuce leaf; stuff with tuna mixture. Yield: 2-4 servings.
Originally published as Nutty Tuna Sandwiches in Taste of Home April/May 1995, p54
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