SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Twisted Tuna Salad

Makes: 4 servings
Start to Finish 15 mins
Twisted Tuna Salad
Ingredients
  • 1 12  ounce can  chunk white tuna (water-pack), drained
  • 1/3  cup  bottled creamy Italian salad dressing
  • 1/3  cup  finely chopped fresh or drained, canned pineapple
  • 1/4  cup  finely chopped red sweet pepper
  • 4 - 8  Boston lettuce leaves
  • 2  pita bread rounds, halved
Directions

1. In a medium mixing bowl combine drained tuna, dressing, pineapple, and sweet pepper. Place the lettuce leaves in the pita halves. Fill each with tuna mixture.

From the Test KitchenTo tote:
  • In an insulated container pack tuna mixture, lettuce and pita separately in insulated container with ice packs.
Nutrition Facts (Twisted Tuna Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 275,
  • Fat, total (g) 11,
  • chol. (mg) 36,
  • sat. fat (g) 2,
  • carb. (g) 21,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 23,
  • vit. A (IU) 972,
  • vit. C (mg) 22,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 819,
  • Potassium (mg) 328,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe