Facts and Figures
|
| Servings |
3 |
| Preparation Time |
|
| Cooking Time |
|
| Key Nutritional Value |
Calories 30Cal
Phosphorus 210mg
Potassium 330mg
Protein 21g
Sodium 520mg
|
Ingredients
|
tuna*, drained and flaked
(use unsalted or water packed and
rinse off well under cold water) |
1 can (6 1/2 oz.) (185 g) |
| sandwich pita pockets** |
3 |
| mustard |
1 tsp. (5 ml) |
| mayonnaise |
1 Tbsp. (15 ml) |
| sliced green onion |
2 Tbsp. (30 ml) |
| small zucchini, shredded |
1/2 |
| medium carrot, shredded |
1/2 |
| small apple, cored, finely chopped |
1 |
| poppy or sesame seeds (optional) |
1 tsp. (5 ml) |
| |
|
Instructions
|
| Combine tuna, carrot, zucchini, apple and onion.
Combine mayonnaise, mustard and seeds and toss lightly with tuna mixture.
Cut pita bread in half; open to form pocket. Fill with tuna mixture.
* Substitute 6 oz. (170 g) chicken or turkey (diced) if desired.
** Any other type of bread or roll may be used.
To save time and avoid last minute preparation make up sandwiches and freeze. Some good fillings for frozen sandwiches are:
- sliced cooked beef
- sliced cooked chicken
- sliced cooked turkey
Use a thin layer of butter or margarine on the bread to prevent it from getting soggy as the bread thaws for lunch time. Pack condiments separately, add just before serving.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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