Pitta bread with tuna and sprouts
The health benefits of tuna are often drowned out in salads by a heavy, greasy mayonnaise-based dressing. In this recipe, the tofu dressing and vegetables provide a healthy, round and light flavor. And with a wholemeal pitta bread you have an ideal, fiber-rich "container" for your salad. Instead of the sprouts, you can also use green salad leaves cut into small pieces.
List of ingredients (4 people)
For the dressing:
60 grams of solid tofu
2 tablespoons of fresh lemon juice
¼ teaspoon of mustard
½ teaspoon of salt
1/8 teaspoon of pepper
1 ¼ teaspoon of sugar
For the stuffing
1 can of tuna (preserved in water), drained and cut into bite-sized pieces
2 thinly sliced celery sticks
½ small onion, finely diced
1 medium-sized carrot, cut into coarse cubes
1 tomato halved and sliced
200 gr. alfalfa sprouts or other sprouts, washed and well dried
4 small wholemeal pitta breads
possibly 2 tablespoons sweet and sour Relish (vegetable spice sauce) from the glass
Preparation
For the dressing, put all the ingredients in a bowl and mix very well with a fork until creamy (or mix in a mixer).
Place the tuna, celery, onion, tomato and seasoning in a bowl and mix in the seasoning. Then carefully add the sprouts.
Cut a pocket in the pitta bread and fill with the vegetable and tuna mixture. Serve immediately.
Nutritional values per Person
47 g carbohydrates 37 g proteins 5 g fats 360 kcal