Pita Pockets Stuffed With Chunky Tuna Salad - cooking recipe

Ingredients

1 (8 ounce) can tuna in water
3 -4 tablespoons mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1/4 teaspoon onion powder
2 tablespoons red wine vinegar
1/4 cup red onion, chopped
1/2 stalk celery, chopped
1/2 small green apple, cored, peeled and diced
4 pepperoncini peppers, seeded and chopped
1/4 cup cucumber, peeled, seeded and diced
1/2 cup ripe tomatoes, seeded and diced
2 tablespoons black olives, sliced
1/2 cup cheddar cheese, shredded
1/2 cup shredded carrot
1 cup alfalfa sprout
lettuce leaf (Boston or Romaine)
2 large whole-wheat pita pockets

Preparation

Drain off the water that the tuna is packed inches.
Place the tuna in a medium-size mixing bowl; break apart with a fork.
Add the next 14 ingredients to the tuna; mix everything thoroughly. (COOK'S TIP: Adjust these ingredients - MORE OR LESS - to your taste.).
Open the pita pockets and line the bottoms with sprouts and shredded carrots (reserve a few teaspoons for garnish); layer lettuce on one side of each pita pocket.
Stuff with tuna filling in each pocket, dividing equally. Top with reserved sprouts and carrots.
This recipe will give you 2 jumbo pita sandwiches, or slice the pita pockets in half for 4 smaller servings.
Refrigerate any leftovers.