| This recipe is liked by 2 person(s). |
Southwest Tuna Sandwiches
Nb persons: 4
| 2 cans (6 oz each) | tuna, in water or 2 cups diced chicken |
| 1 can (4 oz) | green chilies, mild, chopped |
| 1/2 cup | mayonnaise, reduced fat |
| 1/2 cup | cucumber, chopped, seeded and peeled |
| 1/2 cup | red bell pepper, chopped |
| 1/4 cup | green onions, chopped |
| 1/2 cup | fresh cilantro, finely chopped |
| 1/2 tsp | cumin |
| 1/4 tsp | garlic powder |
| salt and pepper | |
| 4 small | pita bread |
| 1 cup | lettuce, shredded |
| 1/2 cup | black olives, sliced |
| 1/2 cup | tomatoes, chopped |
| 1/2 cup (2 oz) | cheddar cheese, shredded |
| Fish and Seafood pg. 32 | |
Combine tuna, chilies, mayonnaise, cucumber, bell pepper, green onions, cilantro, cumin and garlic powder in medium bowl. Toss to mix. Break up large chunks of tuna; do not flake finely. Add salt and pepper. Cover and refrigerate 1 hour or until chilled.
Cut each pita in half crosswise and fill with tuna salad. Add lettuce, olives, tomatoes and cheddar cheese to aech pita half and serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.