Learn how to make Veggie-Tuna Salad, one of Rita's recipes for brown bag lunches.

Veggie-Tuna Salad


  • 1 (6-ounce) can tuna, packed in water, drained
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • ½ cup 2% cheese cubes
  • ¼ cup frozen green peas, thawed and drained
  • ¼ teaspoon dried parsley flakes
  • 1/3 cup Italian salad dressing
  • 2 whole-grain pita pockets
  • 4 lettuce or 12 spinach leaves
  • 4 tomato slices


  1. Place tuna in large bowl; break into chunks with fork. Add carrot, celery, cheese, peas and parsley; toss to blend.
  2. Pour dressing over tuna mixture; toss lightly to coat.
  3. Cut pita in half crosswise; gently open. Place lettuce or spinach leaves and tomato slices in each pita half. Divide tuna salad evenly among pia pockets.

Makes 4 servings.

To pack for brown bag lunch, keep tuna salad separate in small container. It can be stuffed into the pita pocket at lunchtime.