1 (7 oz.) can tuna
3/4 tsp. salt, divided
1/2 c. mayonnaise, divided
2 1/2 to 3 1/2 tsp. chili powder, divided
1 (1 lb.) can red kidney beans
2 tbsp. minced onion
3 pita rounds
6 lettuce leaves
2 tomatoes, sliced thin

Drain tuna, put in a small bowl. Break into flakes with a fork; stir in 1/4 teaspoon salt, 1/4 cup mayonnaise and 1 to 1 1/2 teaspoons of the chili powder, depending on how hot you like it. Set aside.

Drain kidney beans; put in a bowl and mash slightly with the back of a spoon; they should have a lumpy texture. Stir in onion, remaining salt, 3 tablespoons mayonnaise and 1 1/2 to 2 teaspoons chili powder; set aside.

Cut the pitas in half, open the pocket in each piece; spread inside surfaces of bread lightly with remaining mayonnaise. Fill each half with layers of lettuce leaf, tuna salad, tomato slices and bean mixture. Wrap and refrigerate until ready to eat or pack and carry along in your lunch basket. Makes 6 "tacos."