Tuna-Salad Pita

Tuna-Salad Pita 2 5-oz. cans chunk light tuna in water, drained 1/3 cup mayonnaise 1 tablespoon fresh lemon juice 1/2 teaspoon Dijon mustard Salt and pepper 1 6-inch whole-wheat pita, halved 2 to 4 thin tomato slices 1/2 cup finely shredded romaine lettuce Mix first 4 ingredients in a medium bowl until well combined. Season with salt and pepper. Place 1/2 tuna salad in an airtight container; cover and chill (will keep for up to a week). Spread remaining salad in pita pockets. Carefully push in tomato and lettuce.