Hands-On Tuna Pita Pocket

Crunchy and savory and all tucked into a pocket of pita bread goodness.

First, canned tuna (and light is better).

Next, the ingredients of the 'crunch' -- dice celery, radish, and onion into very small pieces. Use only a quarter of onion. Grate down a couple cucumbers for good measure.

Add a teaspoon of salt and mix well. This will make the veggies release all their juices/water which you will soon drain. You really don't want a wet soggy pita pocket. 

Let the veggies sit for a good few minutes to "sweat." 

Look at all that juice...

Then it's a hands-on experience. Handful by handful, squeeze out all the juice you can muster.

Now you've got a considerably smaller bowl of homemade relish, already salted and drained!

Dump your tuna into a mixing bowl, stir in the relish, and add a large dab of Greek yogurt for creaminess. Or lite mayo, but that may defeat the purpose!

Next add mustard, dill seasoning, and black pepper. Stir until it's nice and luscious and heavenly smelling.

Yum.

The pita bread will spread open and fill better when warm, so perhaps pop them in the microwave for a few seconds.

Cut into halves.

And fill 'er up. Two halves is a good lunch serving for an adult. Have a side of fruit -- fresh cherries are a sweet partner -- then wipe your mouth and proudly look down at your receding belly.

All finished.

Enjoy~!