If you can handle the IF, this tuna salad is a great alternative to a mayo-based one. 
2 (6 oz) cans water-packed tuna, drained
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons chopped fresh basil
2 tablespoons fat-free Italian dressing
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon lemon-pepper seasoning
1 clove garlic, minced
6 green leaf lettuce leaves
6 tomato slices, 1/4" thick
3 6-inch pita bread rounds, cut in half to form pockets
Combine the first 3 ingredients in a bowl, mix well. Combine basil and next 5 ingredients, mix well. Pour over tuna mixture, stir well. Cover and refrigerate at least 1 hour.
Just before serving, place 1 lettuce leaf and 1 tomato slice in each pita half; spoon tuna mixture into pitas. Serves 6, 141 calories and 1.1g fat per serving.
Obviously, the pita/lettuce/tomato is just a serving suggestion, but changing any of that will change the calorie count, of course.
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Lemon-Basil Tuna Pockets
