2 6-ounce cans water-packed tuna
1/2 cup mayo
1/4 cup thinly sliced celery
2 tablespoons pickle relish
2 teaspoons curry powder
1/2 teaspoon sugar
3/8 teaspoon black pepper
1/4 cup pecan pieces, toast in broiler
2 whole-wheat pita breads, cut to make 4 halves
4 lettuce leaves

Directions
Place tuna in a colander, rinse with water, and drain well, shaking off excess water. Place in bowl and add mayo, celery, relish, curry powder, sugar, and peppers; blend well. Stir in pecans. At serving time, line pita halves with lettuce leaves and fill each half with 1/4 of the tuna mixture.