Zippy Tuna Sandwich - cooking recipe

Ingredients

1 (6 1/2 oz.) can tuna (water pack), drained and broken into chunks
1 hard-cooked egg, chopped
1/4 c. finely chopped dill pickle
1/4 c. finely chopped celery
2 Tbsp. reduced calorie mayonnaise
1 tsp. prepared mustard
3 lettuce leaves
3 small pita bread rounds, halved

Preparation

In a small mixing bowl, combine tuna, egg, pickle, celery, mayonnaise and mustard; mix gently.
Divide among 3 small airtight containers.
Chill overnight.
Store up to 3 days in the refrigerator.
For each serving, pack 1 lettuce leaf and 2 pita bread halves in separate small clear plastic bags.
Carry with 1 container of the tuna mixture in an insulated lunch box with a frozen ice pack.
To serve, place some lettuce and tuna mixture into each pita bread half.
Makes 3 servings.