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Pita Pocket Sandwiches with Tuna

6 1/2 oz Canned chunk light tuna in water
1 c Shredded carrot
1/3 c Plain yogurt
1/4 c Sliced water chestnuts
1 tb Sliced green onion
1 tb Soy sauce
1/4 ts Minced ginger root
2 Pita bread rounds six-inch
3 oz Alfalfa sprouts


Drain the tuna, and combine with the carrot, yogurt, water chestnuts, green onion, soy sauce, and ginger. Slice the pita breads in halves. Fill the pockets with the tuna salad and alfalfa sprouts.

VARIATION: Replace chestnuts with jicama or seedless cucumber.


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