Cooking Light
SEPTEMBER 2000
Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.
Prepare grill or broiler.
Sprinkle the lemon juice and pepper over tuna. Place the tuna on a grill or broiler rack coated with cooking spray; cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna.
Combine tuna, diced egg white, celery, and the next 5 ingredients (celery through pineapple) in a bowl. Line each pita half with 1/3 cup lettuce and 2 tomato slices. Divide the tuna mixture evenly among pita halves.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 160 | ||
Calories from Fat: 42 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 30.6mg | 9 % | |
Sodium 115.5mg | 4 % | |
Potassium 429.1mg | 11 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 15.7g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 160
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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