Sandwiches & Wraps : Cold sandwiches Last Updated: Apr 25th, 2009 - 19:23:10 Greek Tuna Pitas By Sandra Woodruff  Printer friendly page Yield: 4 servings 4 cups shredded romaine lettuce 2 cans (6 ounces each) tuna in spring water drained or 1 can tuna plus 3/4 cup canned white beans, rinsed and drained 3/4 cup marinated artichoke hearts, drained 3 thin slices red onion, cut into quarter rings 1/2 cup sliced black olives 3 to 4 tablespoons light olive oil vinaigrette salad dressing 1/2 cup crumbled reduced-fat feta cheese with sun-dried tomatoes and herbs 4 whole grain pita pockets (6-inch rounds), cut in half 1. Place the lettuce, tuna, artichoke hearts, onion, and olives in a large bowl. Add the dressing and feta cheese and toss to mix. 2. Place about 3/4 cup of the tuna mixture in each of the pita halves, and serve immediately. Nutritional Facts (per serving) Calories: 330  Carbohydrates: 39 g  Fiber: 6 g   Fat: 7.7 g   Sat. Fat: 1.3 Cholesterol: 27 mg Protein: 30 g   Sodium: 824 mg   Calcium: 110 mg GI rating: moderate Diabetic exchanges: 2 lean meat, 1/2 medium-fat meat, 2 starch, 1 vegetable © Copyright 2005 by eatsmarttoday.com Top of Page