Zippy Tuna Sandwich

• 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

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

tuna, egg, dill pickle, celery, mayonnaise, mustard, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=123503 (may not work)