Tuna & bean salad in pita pockets from The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors by Patsy Jamieson and EatingWell Editors

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Notes about this recipe

  • crandall57 on January 29, 2025

    This sandwich was delicious. I used cannellini beans (that I cooked from dried in the Instant pot) and more tuna than the recipe called for. We had a lot leftover. I didn't put the onion on. I made gluten free Pita's from "Baked to Perfection." This mixture was equally good on a salad of romaine, tomatoes, cucumbers, celery, and some feta.

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