Pita Pockets Stuffed with Curried Tuna Salad
Fill pita pockets with curried tuna salad, crisp apple, celery, and sweet onion. Add optional jalapeño jelly for a sweet-spicy twist on an easy lunch.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Oven
Ingredients
- 1 can (3 ounces) tuna, well drained
- 1 small firm apple, peeled, cored, and diced
- 2 tablespoons chopped sweet onion
- 1 small stalk celery, diced
- 1 teaspoon curry powder (your preference)
- 1/2 teaspoon ground cumin
- 1/4 cup jalapeno jelly (optional)
- 2 pita pockets
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