Serves: 4
Hands-on time: 20 minutes
Total time: 20 minutes
INGREDIENTS:
- 1 avocado, halved, pitted and peeled
- 1 clove garlic, minced
- Juice 1/2 lemon (about 4 tsp)
- 2 6.4-oz pouches cooked tuna in water
- 4 whole-wheat pitas (each 6 inches in diameter), halved and pockets opened
- 4 oz alfalfa sprouts
- 1 zucchini, thinly sliced into rounds
- 1 Roma tomato, thinly sliced into rounds
INSTRUCTIONS:
- Prepare Avocado Cream: In a medium bowl, add avocado, garlic and lemon juice. Mash with a fork and mix well. Set aside.
- Divide tuna evenly among pita halves, then top with equal amounts of sprouts, zucchini and tomato. Finish by spreading 1 1/2 tbsp Avocado Cream in each half.
- Toast pita halves in a toaster oven for 3 minutes, until cut edges are just beginning to brown. (Alternatively, you can place pita halves on a baking sheet and bake in a 350°F oven for 8 minutes or until edges are just beginning to brown.) Place a clean, dry washcloth on top of each hot pita half and press down gently with your hand, making sure to apply even, smooth pressure so paninis are compressed instead of smashed. Serve immediately.
Nutrients per 2 filled pita halves (3 tbsp Avocado Cream, 1/4 tomato, 1/4 zucchini, 1 oz sprouts, 1 pita, 3 oz tuna): Calories: 378, Total Fat: 10 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2 g, Omega-3s: 410 mg, Omega-6s: 1,620 mg, Carbs: 43 g, Fiber: 10 g, Sugars: 2 g, Protein: 27 g, Sodium: 410 mg, Cholesterol: 27 mg