Tuna Pocket

Name: Tuna Pocket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2/3 c. 1% cottage cheese; 2/3 c. plain nonfat yogurt; 1/4 c. chopped fresh parsley; 1 Tbsp. lemon juice; 1 tsp. garlic powder; 1 tsp. prepared mustard; 1 (6 1/2 oz.) can tuna, drained; 4 oz. shredded Mozzarella cheese; 3 (6-inch) pita pockets, cut in half; 1 1/2 c. alfalfa sprouts

Eats Now Editorial Team · Seafood

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Tuna Pocket – a delicious recipe with cottage cheese, nonfat yogurt, fresh parsley, lemon juice, garlic powder, mustard. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2/3 c. 1% cottage cheese
2/3 c. plain nonfat yogurt
1/4 c. chopped fresh parsley
1 Tbsp. lemon juice
1 tsp. garlic powder
1 tsp. prepared mustard
1 (6 1/2 oz.) can tuna, drained
4 oz. shredded Mozzarella cheese
3 (6-inch) pita pockets, cut in half
1 1/2 c. alfalfa sprouts

1
Process cottage cheese until smooth; add next 6 ingredients. Bake in 350u00b0 oven.
2
Can bake 15 minutes wrapped in foil or serve cold.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 c. 1% cottage cheese, 2/3 c. plain nonfat yogurt, 1/4 c. chopped fresh parsley, 1 Tbsp. lemon juice, and more.

Yes, Tuna Pocket falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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