Lemon Basil Tuna Pockets
|Canned 60% less salt tuna in spring water||12 1⁄4 Ounce, drained (2 Cans, 6 1/8 Ounce Each)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Oil free italian dressing||2 Tablespoon (Commercial)|
|Lemon juice||2 Tablespoon|
|Salt free lemon pepper seasoning||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Lettuce leaves||6 (Green Leaf)|
|Tomato slices||6 (1/4 Inch Thick)|
|Whole wheat pita bread||3 , cut in half crosswise (6 Inch Rounds)|
Combine first 3 ingredients in a bowl; stir well.
Combine basil and next 5 ingredients; stir well.
Pour over tuna mixture; stir well.
Cover and refrigerate at least 1 hour.
Just before serving, place 1 lettuce leaf and 1 tomato slice in each pita half; spoon tuna mixture into pitas.