Tuna and White Bean Pita - Lunch Version
8
Servings
9
Ingredients
0
Comments
This tuna and white bean pita recipe that's packed full of protein, very filling, and easy to make ahead for freezing.
8
Servings
9
Ingredients
0
Comments
Ingredients
- ¾ cups Chunk Light Tuna in Water
- 2 cups drain, rinse, and mash Cannellini (White) Beans, Canned
- ¼ 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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix together tuna, beans, onion, yogurt, garlic and parsley.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix together tuna, beans, onion, yogurt, garlic and parsley.
- Stir in olives and tomatoes.
- Spoon mixture evenly into each pita.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 pita Amount Per Serving
- Calories
- 345
- Total Fat
- 2g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 10mg
- Sodium
- 858mg
- Total Carbohydrates
- 63g
- Fiber
- 6g
- Sugar
- 4g
- Protein
- 21g
- WW Freestyle
- 5