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Under-the-sea tuna pockets
Preparation time: 10 minutes
2 large (6 1/2″) whole wheat pita breads, cut in half
Slice pita bread in half. Use only three pita pocket halves for this recipe. Mix tuna salad in small bowl by combining drained tuna, fat-free mayonnaise, chopped celery, Worcestershire sauce, dill weed, and lemon juice. To assemble the pita sandwiches, place one romaine lettuce leaf inside each pita half. Scoop 5 tablespoons of tuna salad mixture (1/3 of recipe) into each pita half. Insert 2 triangles of American cheese into each pita half. Place 2 slices of tomato and 2 slices of cucumber in the pita sandwich. Garnish with two olives. Wrap in plastic wrap and chill until serving time.
Yield: 3 pita sandwich halves
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