Menu

Tuna and White Bean Pita - Lunch Version

<p>This tuna and white bean pita recipe that's packed full of protein, very filling, and easy to make ahead for freezing.</p>
8 Servings Recipe By

Ingredients

  • 3/4 cups Chunk Light Tuna in Water
  • 2 cups drain, rinse, and mash Cannellini (White) Beans, Canned
  • 1/4 cups dice Onion, Red
  • 1/2 cups Yogurt, Plain, Low-Fat
  • 2 teaspoons mince Garlic, Cloves
  • 1/2 cups chop Parsley, Fresh
  • 1/2 cups dice Black Olives, Sliced, Canned
  • 1 cup dice Tomato

Serving Day Ingredients

  • 8 individual Pita Bread, Whole Wheat

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 pita
  • 345 Calories
  • 2g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 10mg Cholesterol
  • 858mg Sodium
  • 63g Total Carb
  • 6g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

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?

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

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve cold in pita.

© 2024