1 (6 1/8 oz.) can tuna in water
2 tsp. fresh lemon juice
1/2 c. frozen baby lima beans, thawed
1/2 c. finely diced celery
1/2 c. shredded carrot
1 tbsp. minced green onion (optional)
1 tbsp. chopped fresh parsley (optional)
1/4 c. low-fat lemon yogurt
1/4 c. mayonnaise
2 whole-wheat pita breads
Lettuce leaves (optional)

Thoroughly drain tuna. Add lemon juice and flake with fork. Gently stir in lima beans, celery, carrot, green onion and parsley (if using) until evenly mixed. Combine yogurt and mayonnaise, stirring until smooth. Add yogurt mixture to tuna, stirring to combine thoroughly. Chill, if desired. Split pita breads in half, forming four pockets. Line with lettuce leaves (if using). Divide tuna mixture evenly between pita bread pockets. Makes 4 servings.

Note: This recipe can easily be doubled or tripled, yielding 8 or 12 servings. If made ahead cover and chill filling up to three days.