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For the salad:
For the sauce:
Place tuna in a 2-quart bowl. Add water chestnuts, grapes, and celery. Set aside.
In a 1-quart mixing bowl, combine salad dressing, soy sauce and lemon juice. Mix well. Pour sauce over tuna and other ingredients. Toss together. Chill. Serve in warmed pita pockets.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
1 6-ounce can chunk-light, water-packed tuna, drained
1 cup canned water chestnuts, drained and diced
1 cup seedless red grapes, halved
1/2 cup celery, diced
1 cup light whipped salad dressing
2 tablespoons soy sauce
2 tablespoons lemon juice