• 9 ounces white alabacore tuna packed in spring water, drained, and flaked • 1/2 cup diced seeded tomato • 1/2 cup diced seeded cucumber, unpeeled • 1/4 cup plus 2 tablespoons fat-free, cholesterol-free or light, reduced-calorie mayonnaise dressing • 1/4 cup sliced green onions • 1/4 cup plain nonfat or low-fat yogurt • 1 tablespoon finely snipped fresh cilantro • 1/2 teaspoon grated lemon zest • dash of red hot-pepper sauce • five 6 inch whole-wheat pita breads • 5 small pieces of leaf lettuce
In a medium bowl, combine tuna salad ingredients. Cover and refrigerate until thoroughly chilled, at least 30 minutes. Split each pita carefully around top edge, about one third of the circumference of the bread. Put lettuce leaf and about 1/2 cup tuna mixture in each pita.
