Ingredients:
6 Joseph’s pita breads, halved
12 - 13 oz. can tuna fish in spring water
¾ cup celery, minced
5 tablespoons pickle relish, drained
3 eggs, hard-boiled, peeled and chopped finely
1 cup non-fat mayonnaise
Lettuce, minced
*Makes 6 servings
Instructions:
1. Drain and flake tuna fish.
2. Gently combine tuna with celery, relish, eggs, and mayonnaise.
3. Open every pita bread and stuff with tuna salad.
4. Decorate with tomato slices and minced lettuce.