Tuna and White Bean Pita

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Ingredients

8 servings
  • ¾ cups Chunk Light Tuna in Water
  • 2 cups drain, rinse, and mash Cannellini (White) Beans, Canned
  • ⅙ cups dice Onion, Red
  • ½ cups Yogurt, Plain, Low-Fat
  • 2 teaspoons mince Garlic, Cloves
  • ½ cups chop Parsley, Fresh
  • ½ cups dice Black Olives, Sliced, Canned
  • 1 cup dice Tomato
  • 8 individual Pita Bread, Whole Wheat (serving day)

Freezer Containers

  • 8 Quart Freezer Bags

Directions

Mix together tuna, beans, onion, yogurt, garlic and parsley. Stir in olives and tomatoes. Spoon mixture evenly into each pita.

Freezing Directions

Mix together tuna, beans, onion, yogurt, garlic and parsley. Stir in olives and tomatoes. Divide mixture among indicated number of freezer bags. Label and freeze.

Serving Day Directions

Serve cold in pita.

Nutritional Information

  • Serving Size:1 pita
  • 278 Calories
  • 2g Fat
  • 8mg Cholesterol
  • 147mg Sodium
  • 45g Carbs
  • 400mg Potassium
  • 8g Fiber
  • 16g Protein
  • THM Type: E
  • WW+ Points 6

About This Recipe

This tuna and white bean pita recipe that's packed full of protein, very filling, and easy to make ahead for freezing.

Meet The Cook

Christine is a busy mom with a house full of boys. She tries to keep those boys full while following a Paleo diet and loves to stay active and Crossfit. Since she’s always making a mess in the kitchen, that also means she spends a ton of time cleaning it!

Published:

OAMM Cook Christine

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