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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: vigil@esca.com (Sandra Vigil) from Seattle Times Wednesday Food section
2 cans (6-ounce) solid white tuna packed in water, drained well
½ cup minced red bell pepper
1 medium-sized jalapeño pepper, seeded and minced
1 tablespoon minced cilantro
½ cup light mayonnaise
2 tablespoon lemon juice
1 large clove garlic, peeled and forced through a press
¼ teaspoon Tabasco sauce (opt)
6 small inner leaves, romaine lettuce, cut into fine shreds
2 whole pita bread, split and opened
Break up the tuna into fine flakes. Add the bell pepper, jalapeño and cilantro. Stir together they mayonnaise, lemon juice, garlic and Tabasco, if using.
Combine the tuna mixture with the mayonnaise dressing and refrigerate until ready to use.
Just before serving, stir the the shreds of romaine. Fill the pita bread and serve.