Ingredients
1
6-ounce can tuna in water, drained
1/2
cup chopped drained sweet pickles
3
tbsp plain nonfat yogurt
1
red bell pepper, chopped
1/2
cup chopped sweet onion (such as Vidalia)
1/2
cup chopped peeled cored Granny Smith apple
2
tsp apple cider vinegar
2
cups thinly sliced red leaf lettuce
4
pita breads, halved, pockets opened
Directions
1.
Mix first 4 ingredients in small bowl. Season tuna mixture with salt and pepper.
2.
Mix bell pepper, onion, and apple in medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper.
3.
Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half. Place 2 pita halves on each of 4 plates and serve.
Columbus Restaurants
