Fruity Tuna-Salad Pita Sandwiches

• 1 hard-cooked egg
• 1 teaspoon lemon juice
• Dash of black pepper
• 1 (8-ounce) tuna steak
• Cooking spray
• 1/4 cup diced celery
• 1/4 cup raisins
• 2 tablespoons minced green onions
• 3 tablespoons reduced-fat mayonnaise
• 1 teaspoon Dijon mustard
• 1 (8-ounce) can unsweetened pineapple tidbits, drained
• 2 (5-inch) whole-wheat pitas, cut in half
• 1 1/3 cups torn Bibb lettuce
• 8 (1/4-inch-thick) tomato slices

1. Slice egg in half lengthwise, and remove yolk; reserve egg yolk for another use. Dice egg white halves; set aside.
2. Prepare grill or broiler.
3. Sprinkle the lemon juice and pepper over tuna. Place the tuna on a grill or broiler rack coated with cooking spray; cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness. Coarsely chop tuna.
4. Combine tuna, diced egg white, celery, and the next 5 ingredients (celery through pineapple) in a bowl. Line each pita half with 1/3 cup lettuce and 2 tomato slices. Divide the tuna mixture evenly among pita halves.
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egg, lemon juice, black pepper, tuna, cooking spray, celery, raisins, green onions, mayonnaise, mustard, pineapple, pitas, bibb lettuce, tomato slices

Taken from www.myrecipes.com/recipe/fruity-tuna-salad-pita-sandwiches (may not work)