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Greek Tuna Salad Pockets

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.8116
Energy (kCal)526.8276
Carbohydrates (g)23.9382
Total fats (g)38.4374
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the lemon juice, oil, oregano and garlic salt in a medium bowl. Add the tuna, tomato, red onion and feta cheese, season to taste and toss lightly. | 2. Cover and refrigerate for at least 1 hour to allow the flavours to develop. Bring back to room temperature for approximately 30 minutes before serving. | 3. Warm the pita breads under a low-heat grill. Remove and slice in half. Open carefully and line with spinach leaves. | 4. Spoon in the tuna mixture and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    oregano 1 1/2 1/2 dried 3.975 1.0338 0.135 0.0642
    garlic salt 1/4 teaspoon 25.2167 0.0 5.61 0.1417
    tuna brine 1 drained 25.2167 0.0 5.61 0.1417
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    red onion 1/2 chopped 32.0 7.472 0.88 0.08
    feta cheese 4 ounces crumbled reduced fat 299.376 4.6381 16.1141 24.1315
    wheat pita bread 4 25.2167 0.0 5.61 0.1417
    baby spinach leaf 2 ounces 25.2167 0.0 5.61 0.1417
    salt pepper 25.2167 0.0 5.61 0.1417

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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