TUNA POCKETS INGREDIENTS 2 large (6 1/2″) whole wheat pita breads, cut in half (this recipe uses only 3 pita halves) 6 ounces/ 170 g unsalted tuna in spring water, drained 3 tablespoons fat-free mayonnaise 2 tablespoons chopped celery Dash Worcestershire sauce if desired 1/4 teaspoon dried dill weed 1 teaspoon fresh lemon juice