by Jennifer Burns
- 2 cans white tuna, drained (packed in water or oil)
- 1/3 cup mayonnaise (fat-free, light or regular)
- 1/4 red onion, diced
- 2 celery stalks, diced
- 4 white or wheat pitas
- 4 slices Gossner provolone cheese
- 1 avocado, sliced
- 1/2 cup sprouts or bean sprouts
- 1 tomato, thinly sliced
- Salt and Pepper
- 2 teaspoons olive oil
Preheat oven to 300 degrees.
In a bowl, mix together the tuna, mayonnaise, onion, celery, salt and pepper. Place a piece of cheese in each pita, 2 scoops of the tuna mixture and a quarter of the avocado. Brush a 1/2 teaspoon olive oil over each on the outside of each pita and lay onto a baking sheet. Bake for 3-4 minutes or until the cheese is melted. Add sprouts and tomato. Serve immediately.