Eating canned tuna is a good way to increase your intake of heart-healthy omega-3 fatty acids. Here it is prepared with chopped vegetables and tucked in a pita for a quick and easy lunch.
Canned tuna is an excellent source of lean protein and many vitamins and minerals, including vitamin B12, phosphorus, iron and magnesium. Canned tuna is also a good source of the essential fat omega-3 , particularly, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA. EPA and DHA help lower blood triglyceride levels and slow the formation of plaque in your blood vessels.
Omega-3 fats can help reduce blood clots and may help prevent stroke and heart attacks.
- 2 6-ounce can low-sodium tuna packed in water, drained
- 1 ½ cups Romaine lettuce, shredded
- ¾ cup tomatoes, diced
- ½ cup redbell pepper, finely chopped
- ½ cup carrots, shredded
- ¼ cup white onion, chopped
- ½ cup low-fat ranch dressing
- 3 whole-wheat pita pockets, cut in half
- Combine together all the vegetables in a large bowl. Toss lightly to mix evenly.
- In a small bowl, add the tuna to the ranch dressing and mix well. Add this to the lettuce mixture. Stir to mix evenly.
- Stuff each halved pita pocket with ¾ cup of the tuna salad mixture.