Tuna Salad in Pita Bread

1 can (7 ounces) tuna packed in water, drained and flaked
2 large ribs celery, diced (1/2 cup)
1/4 teaspoon oregano, crushed
1/4 teaspoon garlic salt
Fresh-ground pepper to taste
3 tablespoons plain yogurt
1 tablespoon mayonnaise
4 pita breads, slit (see note)
Crisp lettuce leaves
1 medium-size green pepper, seeded and cut in thin rings
1 small onion, sliced very thin and separated in rings
2 medium tomatoes, sliced thin

Combine tun, celery, oregano, garic salt, pepper, yogurt and mayonnaise; set aside. Open pockets of pita and line with lettuce. Add about 1/4 cup tuna salad to each. Tuck in green pepper, onion, tomato and more lettuce (if room).

Makes 4 servings.

About 200 calories per sandwich. Recipe is for 4 sandwiches. If fewer areneeded, refrigerate salad separately and use as desired; will keep 4 to 5 days. Or halve recipe.

[Newspaper clipping.]
NOTE: or use 8 slices lower-calorie bread and make 4 sandwiches. About 220 calories per sandwich.