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Tuna Salad Pockets Recipe
Tuna Salad Pockets Recipe photo by Taste of Home
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Tuna Salad Pockets Recipe

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"Yogurt in place of mayonnaise gives these easy-to-assemble sandwiches a lighter refreshing touch." remarks Ethel Bazoian of Los Angeles, California. "Celery and walnuts add crunch."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 cup thinly sliced celery
  • 1/4 cup chopped walnuts
  • 1/4 cup plain yogurt
  • 3 tablespoons sweet pickle relish
  • 1 green onion, sliced
  • 2 pita breads (6 inches), halved

Nutritional Facts

1 each: 412 calories, 11g fat (2g saturated fat), 29mg cholesterol, 824mg sodium, 46g carbohydrate (10g sugars, 3g fiber), 32g protein

Directions

  1. In a small bowl, combine the first six ingredients. Spoon into pitas. Yield: 2 servings.
Originally published as Tuna Salad Pockets in Taste of Home February/March 2001, p11


Reviews for Tuna Salad Pockets

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
stonerabbit
Reviewed Oct. 9, 2015

"Made this with my homemade pickle relish...which is less sweet than the store bought brands. Yummy! Family favorite!"

MY REVIEW
raesan
Reviewed Sep. 16, 2010

"I made this with Greek honey yogurt and thought it was wonderful. Great in tortillas too."

MY REVIEW
lurky27
Reviewed Sep. 16, 2010

"We made these to take a picnic lunch with us while hiking. Yummy!

~ Theresa"

MY REVIEW
katlaydee3
Reviewed Jul. 6, 2010

"I didn't like this tuna salad at all. I'm trying to eat healthier but I really don't like the taste of yogurt in this recipe."

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