Crunchy Tuna Pockets

• 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

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

water, cabbage, carrots, celery, green pepper, pecans, mayo, lemon juice, dill weed, bread, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954820 (may not work)