6 oz can chunk light tuna packed in water, drained
1 tbsp low fat mayonnaise
1 tbsp mustard (I use a Aioli Garlic Mustard Sauce from Trader Joe’s)
1 large celery stalk, chopped
1 small dill pickle, chopped
lettuce leaf, torn into bite size pieces
dash of hot sauce
salt and pepper to taste
1 small (100 cal) whole wheat pita
Empty tuna into medium size bowl. Break apart using fork. Mix in low fat mayo, mustard, hot sauce, and salt and pepper, until thoroughly incorporated. Add celery and pickles and mix. Cut pita in half, fill each half with lettuce and tuna mixture.
This is my favorite lunch and a great source of complete proteins and complex carbs. I add a few slices of cucumber on the side, and I am full until dinner!