The August issue of Bon Appetit has some great recipes -- the theme is "Easy Does It." I just finished having a wonderful tuna salad sandwich from the issue -- thought I would share the recipe:
Tuna, Pickle, and Chopped-Vegetable Pita Sandwiches
1 6 oz can tuna in water, drained
1/2 cup chopped drained sweet pickles (I used dill)
3 tablespoons plain nonfat yogurt
3 tablespoons light mayo
1 red bell pepper, chopped
1/2 cup chopped sweet onion (such as Vidalia)
1/2 cup chopped peeled cored Granny Smith apple
2 teaspoons apple cider vinegar
2 cups thinly sliced red leaf lettuce
4 pita breads, halved, pockets opened
Mix first 4 ingredients in a small bowl. Season tuna mixture with salt and pepper.
Mix bell pepper, onion, and apple in a medium bowl. Add half of vegetable mixture to tuna mixture and stir to blend. Add vinegar to remaining vegetable mixture, toss to combine. Season vegetable mixture to taste with salt and pepper.
Place 1/4 cup lettuce in each pita half. Spoon 1/8 of tuna mixture, then 1/8 of veg mixture into each pita half. Place two pita halves on each of 4 plates and serve. (Per serving: calories, 304, total fat 5g, saturated fat, 1 g)
I actually just combined the tuna mixture and the veggie/apple/vinegar mixture all together in one bowl as I was making this for my lunch for the next few days and didn't see the need to have a separate container for the veggies and the tuna. It was really yummy and very easy, too!