12 - 13 oz. can tuna in spring water
3/4 c. celery, chopped
5 tbsp. pickle relish, drained
3 eggs, hard cooked and chopped finely
1 c. mayonnaise
6 pita breads, cut each in half

Drain and flake the tuna. Gently mix the tuna with celery, relish, eggs, and mayonnaise. Open each pita bread and fill with tuna salad. Garnish with tomato slices and shredded lettuce.