Crunchy Tuna Pockets - cooking recipe

Ingredients

1 (6 1/2 oz.) can water packed white tuna
1 1/2 c. shredded cabbage
1/4 c. shredded carrots
1/4 c. diced celery
1/4 c. diced green pepper
1/4 c. chopped pecans, toasted in skillet or broiler
1/4 c. plus 2 Tbsp. reduced calorie mayo
1 tsp. lemon juice
1/4 tsp. dried dill weed
3 (6-inch) pita bread rounds, cut in half to make pockets
celery leaves for garnish

Preparation

Rinse tuna in colander 1 minute; let drain 1 minute.
Combine tuna with next 5 ingredients and toss gently.
Combine mayo, lemon juice and dill.
Toss gently with other combined ingredients. Cover and chill for 1 hour or until serving.
When ready to serve, spoon into halved pita pockets.
Use celery leaves to garnish. Makes 6 servings.
Great for picnics, summertime entertaining or lunch anytime!