Fruity Tuna Salad Pita Sandwiches

1tsp lemon juice
dash of fresh ground pepper
1 9oz can tune in water or 8oz tuna steak
cooking spray (canola or olive)
1 hard boiled egg white, diced (reserve the yolk for another use)
1/4 cup diced celery
1/4cup raisins
2 tbs minced green onions
3 tbs fat free mayo
1 tsp dijon mustard
1/2 (8oz) can unsweetened pineapple tidbits, drained
1 1/3 cups torn bibb lettuce
8 (1/4 in thick tomato slices)

1.  Preheat grill or broiler.  Sprinkle lemon juice and black pepper over tuna.  Place the tuna on a grill or broiler rack coated with cooking spray; cook 4 minutes on each side until tuna is medium rare or desired degree of doneness.  Or if you are using canned mix all together don't cook.

2.  Combine tuna, diced egg white, celery, raisins, green onions, mayo, mustard and pineapple in a bowl.  Line each pita half with 1/3 cup lettuce and 2 tomato slices.  Divide the tuna mixture evenly among pita halves.