Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 can | White albacore; |
| 3 tablespoons | Nonfat yogurt; |
| ¼ cup | Cucumber; chopped |
| 2 tablespoons | White onion; finely chopped |
| 1 tablespoon | Celery; finely chopped |
| 1 teaspoon | Dijon mustard; |
| 1 teaspoon | Tarragon; finely chopped |
| ½ teaspoon | Lemon juice; fresh |
| 1 teaspoon | Low-sodium soy sauce; |
| \N \N | Whole wheat pita bread; |
| 1 \N | Tomato; thinly sliced |
| \N \N | Radish sprouts; |
Fill to halved pita breads with tomato, radish sprouts and the tuna mixture. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994& Josef Lageder The La Costa Resort Hotel and Spa Brought to you and yours via Nancy O'Brion and her Meal-Master.