Curried Tuna Pita Pockets

A crunchy flavor packed tuna salad that would work great for lunch or a light supper. The original recipe first appeared in Jolie Warner's "take a can of tuna" and as presented includes my modifications. What distinguishes this recipe is the addition of fresh basil which adds a sweet grassy flavor in contrast to the heat of the curry. Serve sandwiches with a crispy salad and enjoy. You could also turn this into an entree salad and serve pita wedges on the side. As presented, this is intended to be eaten shortly after preparation. If you are planning to chill it a few hours, I would suggest scaling back the curry powder as the flavor grows stronger and overshadows the other flavors in the salad.

• Ready In: 10 mins
• Serves: 2-3

Ingredients

• 6  ounces albacore tuna in water or 6  ounces light chunk tuna in water
• 1⁄4 cup fat-free mayonnaise or 1⁄4 cup low-fat mayonnaise or 1⁄4 cup mayonnaise
• 1⁄2 tablespoon lime juice
• 1⁄4 teaspoon lime zest, finely grated
• 1  teaspoon curry powder
• 3  tablespoons celery, diced (use a smaller inside rib)
• 2  tablespoons red onions, small dice
• 1⁄4 cup currants or 1⁄4 cup raisins
• 1⁄4 cup granny smith apple, cored and small (not fine)
• 2  tablespoons basil leaves, shredded
• 4 -6  leaves bibb lettuce (or whatever lettuce you prefer)
• 1 -1 1⁄2  whole wheat pita bread, cut in half (use the large kind, if using small you will need 2-3)

Directions

1. In a medium sized bowl combine the mayonnaise, lime juice, lime zest and curry powder.
2. Add all remaining ingredients except the lettuce and pita. Mix until combined.
3. Split pitas and add one or two lettuce leaves. Add a scoop of tuna salad.