1 6 1/2-ounce can tuna (water pack), drained and broken into chunks
1 hard-cooked egg, chopped
1/4 cup finely chopped dill pickle
1/4 cup finely chopped celery
2 tablespoons reduced-calorie mayonnaise
1 teaspoon 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. Chill overnight. Store up to 3 days in the refrigerator.
3. For each serving, pack 1 lettuce leaf and 2 pita bread halves in separate small clear plastic bags. Carry with 1 container of the tuna mixture in an insulated lunch box with a frozen ice pack.
4. To serve, place some lettuce and tuna mixture into each pita bread half.